Spicy chicken fried rice

Spicy chicken fried rice

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(21 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
538
protein
48g
carbs
77g
fat
7g
saturates
1g
fibre
6g
sugar
8g
salt
1.91g

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 beans, rinsed and drained
  • bunch spring onions, thinly sliced

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Method

  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.
  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 from Good Food magazine, November 2007

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Comments

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tweedletwo's picture
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Really like it, added mushrooms and cherry tomatoes instead of the tinned but very good, looking forward to trying the left overs in tacos.

lauralou's picture
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I tried this the other night absolutely delicious and as suggested I added some chopped tomatoes as I think it would have been a bit dry without it, very easy mid-week meal.

domesticgoddesssara's picture

This was delicious and bursting with flavours that you could enjoy hot or cold. I added a tin of chopped tomatoes like NicolaJane recommended. Perfection!!

beckychops's picture

Great recipe, lots of flavour. Enjoy cold the next day in a torilla wrap!

spectrumnicolac's picture
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Delicious - full of flavour. Would recommend adding a tin of choppped tomatoes.

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