Chicken, gin­ger and lemon­grass fried rice

Belfast Telegraph - - NEWS -

This fast mid­week meal doesn’t scrimp on flavour. Packed with chilli, lemon­grass and gin­ger, this healthy chicken fried rice din­ner can be on the table in just 15 min­utes.


½ tbsp veg­etable oil

400g chicken breast, thinly sliced 3 gar­lic cloves, finely chopped 3cm piece gin­ger, peeled and finely chopped

1 red chilli, finely chopped (keep the seeds in if you like more heat) 1 lemon­grass stalk, finely chopped 320g pack stir-fry pep­per mix 250g pouch cooked long-grain rice 2 tbsp soy sauce

1 tbsp oys­ter sauce

1 tbsp sesame oil

1 tbsp mirin

30g cashew nuts, toasted and roughly chopped hand­ful co­rian­der, torn, to serve 1 lime, cut into wedges, to serve


Heat the oil in a wok or large fry­ing pan over a high heat and add the chicken. Cook for about 5 min­utes, stir­ring oc­ca­sion­ally, un­til golden and cooked through, then tip out onto a plate.

Add the gar­lic, gin­ger, chilli and lemon­grass to the wok. Fry for 1 minute, then add the stir-fry pep­per pack and cook for 3 min­utes. Add the rice and cook for 1 minute, stir­ring to break up any clumps, un­til it is pip­ing hot.

Re­turn the chicken to the wok along with the soy and oys­ter sauces, sesame oil and mirin and cook for 1 minute.

Di­vide be­tween bowls, scat­ter over the cashew nuts and co­rian­der, and serve with the lime wedges.

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