Schezwan Nugget Rice Bowl

Ingredients

• 10 ITC Master Chef Crunchy Chicken Nuggets
• 2 cups cooked rice (day-old works best)
• 2 tbsp schezwan sauce
• 1 tbsp oil
• 1/2 cup mixed diced capsicum, carrot and beans
• 1 tsp garlic, minced
• 1 tbsp soy sauce
• 2 spring onions, sliced

This recipe uses ITC Master Chef Crunchy Chicken Nuggets 450g

Method

1. Air fry the nuggets at 180°C for 8-10 minutes until crisp.
2. Heat oil in a wok, add garlic and vegetables, and stir-fry 2 minutes on high heat.
3. Add rice, schezwan sauce and soy sauce; toss on high heat for 3-4 minutes.
4. Divide the rice between bowls and top each with hot nuggets.
5. Finish with spring onions and an extra drizzle of schezwan sauce.