Air Fryer, All Recipes,

CHICKEN FRIED RICE & CURRY SAUCE

Instructions

Curry Sauce

  1. Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.
  2. Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.
  3. Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle).

Rice

  1. To cook in a hot air fryer, add all the veg in the machine with half a tablespoon of sesame oil and cook for 10 mins. When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further 10 mins then serve.
  2. Spray a wok or large frying pan with low calorie cooking spray and place over a high heat. When it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.
  3. Add the peas, stir-fry for 5 minutes and season well. Add the beaten eggs and stir-fry for another minute.
  4. Stir in the soy sauce, bean sprouts, mushrooms and most of the spring onion and cook for 2 minutes or until the eggs have set

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