About the Recipe
Ingredients:
9oz pouch microwavable wholegrain basmati rice
9oz pouch microwavable long grain white rice
4 spring onions, thinly sliced
2 cups frozen pea and corn and carrot mix, thawed
15oz can pineapple chunks in juice, drained, juice reserved
2 cups shredded store-bought barbecued chicken breast
3 tablespoons reduced-salt soy sauce
4 eggs
1 fresh red chilli, sliced, to serve
fresh coriander leaves, to serve
Preparation
Step 1
Preheat the oven to 360°F. Lightly spray a 26 x 12" (1" deep) baking dish with olive oil and place it in the oven to warm.
Step 2
Heat rice according to packet instructions. Transfer rice to a warmed baking dish. Add spring onions, vegetable mix, pineapple chunks, ¼ cup pineapple juice, chicken, and soy sauce, mixing well to combine. Using the back of a spoon, create four indents into the rice mixture, then crack an egg into each indent.
Step 3
Transfer dish to oven and bake for 10 minutes or until eggs are cooked to your liking. Serve garnished with chili slices and fresh coriander leaves.