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SPICY
CHICKEN FRIED RICE
Instead
of packaged pre-cooked rice, you may wish
to cook-ahead 2 1/2 cups long-grain rice
for this recipe. Spread cooked rice on tray,
cover with absorbent paper; refrigerate
overnight.
2
teaspoons peanut oil
2 eggs, beaten lightly
500 g chicken thigh fillets, sliced thinly
2 medium brown onions, chopped finely
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cardamom seeds
1 teaspoon ground cinnamon
2 bird's eye chilies, seeded, chopped finely
2 cloves garlic, crushed
1 large red bell pepper, sliced thinly
115 g fresh baby corn, halved lengthways
500 g packet frozen pre-cooked rice
4 green onions, sliced finely
2 tablespoons ketjap manis
2 tablespoons coarsely chopped fresh coriander
leaves
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Heat
1/2 teaspoon of the oil in wok or large pan, add
half the egg, swirl so egg forms a thin omelette;
cook until set.
Transfer
omelette to board, roll, cut into thin strips.
Repeat with remaining egg and another 1.2 teaspoon
oil. Heat remaining oil in wok; stir-fry chicken
and brown onion, in batches, until chicken is
tender. Stir-fry spices, chilies and garlic in
wok until fragrant. Add bell pepper and corn;
stir-fry until just tender. Return chicken mixture
to wok with omelette strips, rice, green onion,
ketjap manis and coriander; stir-fry until hot.
Serves
4.
[Low-Fat
Meals in Minutes, The Australian Women's Weekly
Cookbooks]
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