~ THAI CHICKEN FRIED RICE ~
This is unbelievable guys, what can I say 🙊 It’s so nutritious, and utterly delicious.. such a treat for your tastebuds! The best part is it uses leftover rice and store cupboard ingredients, and it’s a brilliant way to make leftovers go a long way. Using chicken and rice that would feed maybe 2 people, I turned out a magnificent feast enough for 5, making this a thrifty little dish. It’s also amazing cold the next day as a quick lunch, and it’s a one-pot meal which means less washing up. So really folks, stop hanging about and make this now! The recipe is below and in my highlights. Enjoy 😘
Serves 4-5. You will need:
220g chicken breast, chopped in to small pieces
3-4 cups plain, cooked rice (must be cooked and cooled first)
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
2 spring onions, chopped
2 tbsp coriander, chopped
3 tsp coconut cream
2 tsp sesame oil
Large handful frozen peas
2 tbsp flavourless oil
2 tsp Thai red chilli paste, heaped (green or yellow paste is fine too)
1 tbsp soy sauce
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1-2 tsp sriracha sauce (to taste)
1 tsp honey
Salt, to taste
1. Chop and prepare chicken and all veggies first before starting. Heat oil till almost smoking and stir fry curry paste for 1 min. Heat should remain high throughout.
2. Add chicken and fry for a couple mins before adding remaining spices. Keep everything continuously moving in the wok.
3. Add veggies and stir fry for 3 mins before adding peas. Stir fry for several mins till peas thaw and become tender.
4. Add coconut cream and mix to melt.
5. Add rice and gently break up with a spoon. As it heats it will become easier to separate. Continue to mix and keep everything moving until rice and veggies are fully combined.
6. Make a well in the centre and crack in eggs. Mix vigorously with spoon to scramble and then gently fold through rice. Alternatively scramble eggs in a separate pan and add now.
7. Taste and adjust soy sauce/salt and use a fork to gently combine.
8. Turn heat off, add spring onion, coriander and sesame oil and fork through again. Serve hot, cold or room temperature.