Name: Spicy chicken fried rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 300g mixed basmati and wild rice; 1 chicken stock cube; 4 skinless chicken breasts thinly sliced; 3 tsp ground cumin; good pinch chilli flakes; handful coriander roughly chopped; 1 tbsp sunflower oil; 2 red peppers deseeded and thinly sliced; 400g can kidney bean rinsed and drained; bunch spring onions thinly sliced

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Spicy chicken fried rice

Spicy chicken fried rice

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4 out of 5.25 ratingsRate

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A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite

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Ingredients

Nutrition

Units:

MetricUS

300g mixed basmati and wild rice
1 chicken stock

cube
4 skinless chicken breasts

thinly sliced
3 tsp ground cumin
good pinch chilli flakes
handful coriander

roughly chopped
1 tbsp sunflower oil
2 red peppers

deseeded and thinly sliced
400g can kidney bean

rinsed and drained
bunch spring onions

thinly sliced

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Nutrition: per serving

kcal538
fat7g

low
saturates1g
carbs77g
sugars8g
fibre6g
protein48g
salt1.91g

Method

step 1

Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
step 2

Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

RECIPE TIPS

TIP

Mixed basmati and wild rice is available in most supermarkets. We used Tilda Basmati & Wild Rice.

Recipe from Good Food magazine, November 2007

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A star rating of 4 out of 5.25 ratings

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