Chilli & Ginger Special Fried Rice (Konjac)
Chilli & Ginger Special Fried Rice (Konjac)

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, chilli & ginger special fried rice (konjac). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Chilli & Ginger Special Fried Rice (Konjac) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chilli & Ginger Special Fried Rice (Konjac) is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook chilli & ginger special fried rice (konjac) using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chilli & Ginger Special Fried Rice (Konjac):
  1. Take 1 packet konjac rice (250g), drained, left in boiled water,
  2. Prepare Half a small red bell pepper, chopped into fine cubes,
  3. Get 65 g cooked chicken pieces,
  4. Make ready 60 g beansprouts,
  5. Make ready 60 g frozen shrimp,
  6. Make ready 1 medium egg, beaten,
  7. Make ready 1 spring onion, sliced very finely,
  8. Make ready 1 tsp ginger puree paste,
  9. Make ready 1 pinch red chilli flakes,
  10. Prepare 1 tsp dark soy sauce (to taste),
  11. Take Salt to season
  12. Make ready Cooking oil spray (I used coconut)

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Instructions to make Chilli & Ginger Special Fried Rice (Konjac):
  1. Heat up a wok over a high heat and spray in some cooking oil. Add the shrimp and fry until defrosted. Spray in more oil then add in the chicken pieces and red bell pepper plus most of the spring onion, reserving some of the greens for garnish.
  2. Stir fry and toss together then add the beansprouts. Season with salt, the chilli flakes and add the ginger paste. Toss everything together then push to one side of the wok leaving one side empty. Spray oil into the empty side.
  3. Add the beaten egg and leave until partially solidified. Then using your spatula or spoon break it up into chunks then stir through with the other ingredients. Drain off the konjac rice, add it to the wok.
  4. Add the dark soy sauce then toss everything together whilst mixing to incorporate the ingredients. Stir fry until the residual water has evaporated from the konjac rice (you'll see steam leave the wok). Serve up and garnish with the remaining spring onion. Enjoy!

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