Chicken fried rice
This isn’t the chicken fried rice you’ll find in any takeaway or on any menu! This is very much a home recipe and I’ve stolen from about 97 different cuisines (I think they call it fusion!) to create what is a simple but fragrant dish that’s both sweet and spicy.
If you really like your spice, then you can add a finely sliced chilli with the garlic and bell pepper, but most of my family find that too full on, so it’s something I only include for visiting friends who don’t mind a little extra heat with their chicken fried rice!
- 7 ounces / 200g basmati rice
- 7 ounces / 200g frozen peas
- 2 tablespoons of groundnut oil
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 1 red bell pepper, deseeded and diced
- 17¾ ounces / 500g skinless chicken breasts, cut into strips
- 1 tablespoon of Kashmiri chill powder
- 1 tablespoon of honey
- 4 tablespoons of dark soy sauce
- coriander leaves, to serve
Cook the rice according to packet instructions.
Then, place the frozen peas in a colander and pour boiling water over them from a kettle and set aside.
Heat the oil in a large wok and stir fry the onion for 3-4 minutes, before adding the garlic and bell pepper and stir frying for another couple of minutes.
Add the chicken and continue to fry until beginning to golden and cooked all the way through.
Add the chilli powder and stir to combine, frying for another minute before adding the honey, soy sauce, rice and peas and giving everything a good stir.
Bubble away for another couple of minutes before serving with the coriander leaves.
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