this is just such an amazing, flavourful dish that brings back fond travelling memories. fried rice certainly is a big favourite of mine. the marriage of chicken, rice and spices, the fresh herbs, the chilli and paprika zing…a well rounded, great tasting dish! there are so many varieties of fried rice that you can make. it really depends on your personal taste. turmeric adds wonderful colour to the chicken and the paprika lends beautiful earthy notes. the almonds add a lovely crunch and the tomatoes a little bit of acidity / sourness.
i prefer using jasmine or basmati rice and i do like the addition of egg here. (this is, however, optional)
i used veggies i had on hand, making this an excellent dish to use up some of those ‘forgotten’ vegetables tucked away in the bottom drawer of your fridge. i do however feel that carrots are an essential part of this dish.
making use of freezer bags to marinade my meat is one of my big loves as it really simplifies things and leaves me with less dishes to clean up. since there are only so many hours in a day i don’t like complicating things.
2c rice, cooked according to packet instructions
2 eggs, whisked
pinch of pepper
once the rice is cooked, heat the butter in a medium sized pan. add the rice and toss for one minute. add the salt, pepper and whisked eggs and toss / gently stir until the eggs are cooked. set aside.
3 chicken breasts, blocks
2tsp paprika (not smoked)
1tbs crushed garlic
1t lemon juice
1/3c soya sauce
1t curry powder
1/2tsp chilli flakes (optional)
place all the ingredients in a ziploc or freezer bag. shake to coat. place in the fridge for an hour.
heat olive oil & butter in a pan. (medium heat). add the chicken and fry until cooked and fragrant. about 12 minutes. set aside.
sauce base and vegetables
2tbs olive oil
1 onion, chopped
5 sprigs thyme, leaves only
3 garlic cloves, peeled and chopped
3 carrots, grated
160g cauliflower florets
160g mushrooms, sliced
150g baby marrow / courgette, sliced
1 small red pepper, sliced
2 small leeks, sliced
8 rosa / cocktail tomatoes, sliced
1c chicken stock
salt to taste
pinch black pepper
in a large pan or wok, heat olive oil and butter. sauté onion until translucent. add thyme and toss until fragrant. add the remaining ingredients except the stock and toss for about 4 minutes. add the stock, bring down to a gentle simmer and cook until the sauce has reduced and thickened and the vegetables are cooked. add sliced tomatoes and cook for two more minutes.
2 spring onions, sliced
handful cilantro / coriander
1/2c slivered almonds, toasted
add the chicken to the rice and mix through.
on medium heat, add the vegetable mixture to the rice and chicken and stir while heating for about 5 minutes.
garnish the dish with toasted almonds, cilantro & spring onion.
from my kitchen to yours, with love x