Chicken fried rice | Women's Weekly Food

Ingredients

• 2 tablespoon peanut or vegetable oil
• 2 eggs, beaten lightly
• 4 chicken thigh fillets (800g), sliced thinly
• 1/2 medium red capsicum (100g), sliced thinly
• 1 small red onion (100g), sliced thinly
• 2 cup (160g) coarsely chopped cabbage
• 150 gram oyster mushrooms, chopped coarsely
• 3 clove garlic, crushed
• 1/2 teaspoon dried chilli flakes
• 2 x 250g packaged 90-second microwave white basmati rice
• 1 teaspoon sesame oil
• 2 tablespoon soy sauce
• 2 green onions, sliced thinly
• 1/4 cup (60ml) sweet chilli sauce
• 2 tablespoon fresh coriander leaves