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

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chilli & ginger special fried rice (konjac). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chilli & Ginger Special Fried Rice (Konjac) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Chilli & Ginger Special Fried Rice (Konjac) is something that I’ve loved my whole life. They are fine and they look fantastic.

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

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

The third version, "chilli," is the preferred spelling in Britain. It's also used in other countries, including Australia, Singapore, India, and South Africa, to name a few. Chilli definition: Chillies are small red or green peppers. They have a very hot taste and are used in.

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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