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Chicken Fried Rice & Mayflower Curry

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Chicken Fried Rice & Mayflower Curry (Air Fryer)

Description: A Slimming-style twist on your favorite takeaway! This dish combines golden chicken fried rice with a rich, syn-friendly Mayflower curry sauce — all done with minimal oil and cooked partly in the air fryer for ease and crispiness.

Total Time: 45 minutes | Prep Time: 10 mins | Cook Time: 35 mins

Ingredients:

  • 2 cooked chicken breasts, chopped or shredded
  • 2 eggs
  • 1 cup frozen peas
  • 3 cups cooked rice (cold, ideally made earlier in the day)
  • 2 tbsp soy sauce (light or dark)
  • 1 sachet Mayflower curry mix (or 85g from a box)
  • 300ml water (or as per curry mix instructions)
  • Low-calorie spray oil
  • Salt and pepper, to taste

Instructions:

  1. Make the rice: Cook rice earlier in the day and let it fully cool to prevent sticking and clumping.
  2. Air fry chicken: Spray chicken pieces with low-calorie spray, season, and air fry at 190°C (375°F) for 8–10 minutes, turning once. Set aside.
  3. Fry egg & veg: In a nonstick pan or wok, spray with oil, scramble the eggs, then add frozen peas.
  4. Add rice: Stir in the cooled rice and soy sauce, mix well until heated through and golden.
  5. Prepare curry: Mix Mayflower curry powder with water and heat in a saucepan or microwave until thickened.
  6. Combine: Serve fried rice with crispy chicken and pour curry sauce on top or serve alongside.

Nutrition (Approximate per serving):

  • Calories: 380
  • Protein: 28g
  • Carbohydrates: 40g
  • Fat: 12g
  • Syns: 2 (check brand & quantity used)

Notes:

  • Best to use rice cooked in advance to prevent sogginess.
  • You can swap peas for mixed veg or add chopped onions for extra flavor.
  • Use Quorn or tofu for a vegetarian option.

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