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PrintJASMINE FRIED RICE
This substantial and tasty dish is based on coconut-flavoured jasmine rice. Diced chicken, red pepper, and corn add colour and extra flavour.
Serves :
4
Preparation Method :
- Pour the water into a pan and whisk in the coconut milk powder.
- Add the rice and bring to boil. Reduce the heat, cover, and cook for 12 minutes, or until the rice is tender and the liquid has been absorbed.
- Spread the rice on a baking sheet and leave until completely cold.
- Heat the oil in a wok, add the garlic, onion, and ginger, and stir-fry over medium heat for 2 minutes.
- Push the onion mixture to the sides of the wok, add the chicken to the centre, and stir-fry for 2 minutes.
- Add the rice and toss well. Stir-fry over high heat for about 3 minutes more, until the chicken is cooked through.
- Stir in the sliced red pepper, corn, chilli, oil, and curry powder, with salt to taste.
- Toss over the heat for 1 minute. Stir in the beaten eggs and cook for I minute more.
- Garnish with the spring onion shreds and serve.
INGREDIENTS
- 500 ml water
- 50 grams coconut milk powder
- 350 grams jasmine rice, rinsed
- 2 tablespoons Cooking oil
- 2 garlic doves, chopped
- 1 small onion, finely chopped
- 1 inch piece fresh root ginger, grated
- 250 grams skinned chicken breast fillets, cut into 1 cm/ ½ inch dice
- 1 red (bell) pepper, seeded and sliced
- 150 grams drained canned corn
- 1 teaspoon chilli oil
- 1 teaspoon hot curry powder
- 2 eggs, beaten
- Salt
- Spring onion (scallion) shreds, to garnish
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