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Prepare konjac rice (250g), drained, left in boiled water,.
Use a small red bell pepper, chopped into fine cubes,.
Use cooked chicken pieces,.
You need beansprouts,.
Prepare frozen shrimp,.
Provide medium egg, beaten,.
Provide spring onion, sliced very finely,.
Prepare ginger puree paste,.
Provide red chilli flakes,.
Provide dark soy sauce (to taste),.
You need Salt to season.
You need to prepare 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.

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..
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..
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..
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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