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Poultry

Chicken Fried Rice

Written by yorky

Sunday, 15 July 2007

Ingredients

475 ml Water
100 ml Coconut milk
350 gm Jasmine rice, rinsed thoroughly and drained
30 ml Vegetable oil
2 Garlic cloves, chopped
1 Small onion, finely chopped
25 mm cube Ginger, grated
225 gm Boneless chicken breast, 10 mm diced
1 Red bell pepper, seeded and sliced
1 Fresh red chili, chopped
115 gm Sweetcorn kernels
1 tsp Chili oil
1 tsp Curry powder
2 Eggs, beaten
Salt
Spring onion to garnish

Method

Pour the water and coconut milk into a pan. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes. Remove from the heat and spread the rice on a baking sheet to cool. The rice must be cold before frying.

Heat the oil in a wok and stir fry the garlic, onion and ginger for 2 minutes over a medium heat. Push the vegetables to the side, add the chicken and stir fry for 2 minutes. Increase the heat, add the cold rice and stir fry for 3 minutes.

Stir in the red pepper, chili, sweetcorn, chili oil and curry powder. Add salt to taste. Toss over the heat for one minute then stir in the beaten egg and cook for one minute more.

Garnish with spring onion shreds and serve.

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