eCook Meal
Chicken Fried Rice
with pickled peppers & charred green beans
Quick and easy weeknight dinner! Fried rice with caramelised chicken mince, pickled peppers and fresh basil. Coated in a Thai sweet chilli sauce and sided with charred green beans. Simply scrumptious!
Serving guide
Choose your portion size.
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 2-3 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 3-4 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated Garlic and 10ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 2-3 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 3-4 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated Garlic and 20ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 3-4 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 4-5 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated Garlic and 30ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 3-4 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry for 4-5 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 8-10 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated Garlic and 40ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.77
for 4 servings · R53.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Thai Sauce needs 80 mlAsian Pad Thai Sauce 180 ml 180 ml at R59.99 · 44% of packR26.66
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- CarbSmart Sweet Chilli Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Fried Rice?
The preparation time for Chicken Fried Rice with pickled peppers & charred green beans is between 15 and 30 minutes.
What is the total time required to make Chicken Fried Rice with pickled peppers & charred green beans?
The total time required to make Chicken Fried Rice with pickled peppers & charred green beans is between 30 and 50 minutes.
How many servings does Chicken Fried Rice provide?
4 servings
What are the main ingredients in Chicken Fried Rice?
Brown Basmati Rice, CarbSmart Sweet Chilli Sauce, Cashew Nut, Chicken, Chicken Mince, Fresh Basil, Garlic, Green Beans, Onion, Pickled Bell Peppers, Thai Sauce
What is the nutritional information of Chicken Fried Rice?
Calories: 658, Carbs: 80 grams, Fat: grams, Protein: 14.6 grams, Sugar: 15.9 grams, Salt: 1994 grams
How do I prepare Chicken Fried Rice?
TOASTY NUTS: Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. TIME TO DINE: Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef! CHARRED BEANS: Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 2-3 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm. ALL TOGETHER NOW: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated garlic and 20ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through. FLUFFY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Chicken Fried Rice?
Brown Basmati Rice, CarbSmart Sweet Chilli Sauce, Cashew Nut, Chicken, Chicken Mince, Fresh Basil, Garlic, Green Beans, Onion, Pickled Bell Peppers, Thai Sauce
How many calories does Chicken Fried Rice have?
658 calories
How much fat content does Chicken Fried Rice have?
grams