Spicy chicken fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 300g mixed basmati and wild rice
- 1 chicken stockcube
- 4 skinless chicken breaststhinly sliced
- 3 tsp ground cumin
- good pinch chilli flakes
- handful corianderroughly chopped
- 1 tbsp sunflower oil
- 2 red peppersdeseeded and thinly sliced
- 400g can kidney beanrinsed and drained
- bunch spring onionsthinly sliced
Nutrition: per serving
- kcal538
- fat7glow
- 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.
