Rice Recipes - Fried Rice with Chicken Recipe

Ingredients

• 475ml/2 cups water

• 50g/2oz/1/2 cup coconut milk powder

• 350g/12oz/1 3/4 cups jasmine rice, rinsed

• 30ml/2 tbsp groundnut (peanut) oil

• 2 garlic cloves, chopped

• 1 small onion, finely chopped

• 2.5cm/1 in piece fresh root ginger, peeled and grated

• 225g/8oz skinned chicken breast fillets, cut into 1cm/1/2in pieces

• 1 red (bell) pepper, seeded and sliced

• 115g/4oz/1 cup drained canned whole kernel corn

• 5ml/1 tsp chili oil

• 5ml/1 tsp hot curry powder

• 2 eggs, beaten

• salt

• spring onion (scallion) shreds, to garnish

Serves 4

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Method:

1. Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil.

2. Reduce the heat, cover and cook for 12 minutes, or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and cool down as quickly as possible.

3. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.

4. Push the onion mixture to the sides of the wok, add the chicken to the centre and stir-fry for 2 minutes. Add the rice and toss well. Stir-fry over a high heat for about 3 minutes more, until the chicken is cooked through.

5. Stir in the sliced red pepper, corn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute.

6. Stir in the beaten eggs and cook for 1 minute more. Garnish with the spring onion shreds and serve.

Note: This substantial and tasty supper dish is based on jasmine rice cooked in coconut milk. Diced chicken, red pepper and corn kernels add color and extra flavor.