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Chicken fried rice

Chicken fried rice

Chetna Makan's midweek special helps use up any greens that might be lurking in the fridge. This time it is broccoli, but it could be green beans, kale or sugar snap peas, so you can adapt this to whatever you have.

4.5 out of 5 stars(3) Rate this recipe
Gluten freeHealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 2 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 bunch salad onions, finely chopped
  • 4 clove/s garlic, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 380g pack 2 Essential British Chicken Breast Fillets, cut into bitesized pieces
  • 200g Tenderstem broccoli, chopped into 3cm lengths
  • 1 tbsp harissa paste
  • 2 x 250g pouches basmati rice

Method

  1. Heat the oil in a frying pan over a medium heat and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes until beginning to soften. Add the salad onions, garlic and chilli and cook for 2 minutes more.

  2. Add the spices and salt, followed by the chicken. Cook on high for 5-6 minutes, then add the broccoli and cook for 5-6 minutes more, until the chicken is cooked through with no pink meat and the juices run clear.

  3. Add the harissa paste and the cooked rice, adding 2-3 tbsp water to loosen. Mix together well and cook until the rice is piping hot.

Cook’s tip

Pouches of microwaveable rice are great shortcut ingredients. In this recipe, you could try swapping one of the pouches for wholegrain rice, if you like.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,172kJ/ 421kcals

Fat

11g

Saturated Fat

1.7g

Carbohydrates

45g

Sugars

5.4g

Fibre

4g

Protein

35g

Salt

2.5g

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