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Spicy Chicken Fried Rice

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, E
MineralsFluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 2 eggs, lightly beaten

  3. 750g chicken fillet thighs, chopped

  4. 2 medium (300g) onions, sliced

  5. 1 tablespoon ground cumin

  6. 2 teaspoons ground coriander

  7. 1/4 teaspoon cardamom seeds

  8. 1 teaspoon ground cinnamon

  9. 2 fresh red chillies, seeded, finely chopped

  10. 2 cloves garlic, crushed

  11. 1 large (350g) red capsicum, sliced

  12. 115g baby corn, chopped

  13. 6 cups cooked long-grain white rice

  14. 4 green onions (green shallots), sliced

  15. 2 tablespoons ketjap manis

  16. 2 tablespoons chopped fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat 1 teaspoon of the oil in wok, add half the egg, swirl so egg forms a thin omelette; cook until set. Transfer omelette to board, roll, cut into thin strips. Repeat. Heat half the remaining oil in wok; stir-fry chicken and onion until tender. Heat the remaining oil in wok; stir-fry spices, chillies and garlic until fragrant. Add capsicum and corn, stir-fry until tender. Return chicken mixture to wok with omelette strips and remaining ingredients; stir-fry until hot.

  2. Not suitable to freeze.

  3. Rice suitable to microwave.

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