20-MINUTE DINNER winnners

Peking Chicken Fried Rice

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SERVES 4PREP & COOK 20 MINS

■ 450g packet family-size microwave long-grain white rice

■ 500g chicken stir-fry strips, halved lengthways

■ 2 tbsp olive oil

■ 1 tsp Chinese five-spice powder

■ 4 green onions, sliced, plus extra to serve

■ 1 cup frozen peas, corn and carrot

■ 2 eggs, lightly beaten

■ ¼ cup hoisin sauce

■ 1 tbsp soy sauce

■ Finely diced Lebanese cucumber, to serve

1 Heat rice according to packet directions for 2 mins.

2 Toss chicken in combined oil and spice to coat.

3 Heat an oiled, large wok over a high heat. Stir-fry chicken in two batches for 2-3 mins, or until browned and just cooked. Remove.

4 Add rice to hot wok with onions and frozen vegetables. Stir-fry for 2-3 mins, or until vegetables are tender. Make a well in the centre. Add eggs. Stir-fry for a further 1 min, or until eggs are scrambled through rice.

5 Return chicken with combined sauces. Stir-fry for 1 min, or until hot.

6 Serve with cucumber.

Cannellini and Chorizo Soup

SERVES 4

PREP & COOK 20 MINS