Indian spiced chicken and broccoli fried rice
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Chicken breast mince
500 g
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Indian curry paste
1 tbs
Carrot(s)
2 medium, finely chopped
Broccoli
300 g, coarsely chopped
Frozen green peas
1 cup(s), (120g)
Cooked basmati rice
2 cup(s), (340g)
Lime juice
2 tsp
Reduced salt soy sauce
1 tbs
Fresh coriander
¼ cup(s), coarsely chopped
Unsalted roasted cashew nuts
2 tbs
Instructions
1
Heat a medium wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry mince, in batches, for 2-3 minutes or until golden. Transfer to a bowl and set aside.
2
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 2-3 minutes or until golden. Add garlic, ginger and paste and stir-fry for 1 minute or until fragrant. Add carrot, broccoli, peas and ¼ cup (60ml) water and stir-fry for 2 minutes or until vegetables are just tender.
3
Return chicken to wok with rice, lime juice and soy sauce and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander and cashews.
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