Spicy Chicken Fried Rice

Name: Spicy Chicken Fried Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 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

4.00 (25)

⏱ 30 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Main course

This main course combines thinly sliced chicken breasts coated in cumin and chilli with stir-fried red peppers. The chicken is fried until golden before being mixed with cooked basmati and wild rice, kidney beans, and spring onions. It's a flavourful and wholesome dish perfect for a speedy lunch or supper, serving four people.

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

Method

Place the rice in a saucepan, cover with water, and crumble the stock cube into it. Bring the water to a boil. Give the rice one stir, then let it simmer for about 20 mins until it becomes tender. Drain the cooked rice thoroughly.
While the rice cooks, coat the chicken slices with the ground cumin, chilli flakes, and chopped coriander. Heat the sunflower oil in a pan, add the sliced peppers, and stir-fry them for 3 mins until they begin to soften. Add the spiced chicken to the pan and fry for about 5 mins until it turns golden. Finally, stir in the drained rice, kidney beans, and spring onions to heat everything through.

Nutrition (per serving)

Calories538 kcal

Fat7 g

Saturates1 g

Carbs77 g

Sugars8 g

Fibre6 g

Protein48 g

Sodium764 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish