Grab a handful of shortcut ingredients for a delicious satay chicken fried rice that's on the table in 20 minutes.
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Heat a wok or large non-stick frying pan over medium-high heat. Spray with olive oil spray. Add half the chicken and cook, stirring, for 3-4 mins or until golden. Transfer to a heatproof bowl. Repeat with the remaining chicken.
Return the chicken to the wok or pan with the garlic and ginger and stir-fry for 1 min or until aromatic. Add the stir-fry mix and spring onion and stir-fry for 1-2 mins or until the vegetables are just tender but still crisp. Season.
Heat the rice following packet directions. Add the rice, simmer sauce and soy sauce to the wok or pan and cook, tossing, for 1 min or until heated through.
Divide the rice mixture among serving bowls. Top with the coriander sprigs, chilli, if using, and extra spring onion. Serve with lime wedges.
COOK. STORE. SAVE.
Clever storage: Store the leftover satay sauce in the fridge for up to 3 days. Use it make the simple satay chicken stir-fry.
Use it up: Have crushed peanuts or roasted cashews in the pantry? Sprinkle a handful over the fried rice before serving for extra crunch and nutty flavour.