Photo of Indian-spiced chicken & broccoli fried rice by WW

Indian-spiced chicken & broccoli fried rice

Points® value
Total Time
25 min
10 min
15 min
Chicken fried rice gets a flavourful twist with fresh ginger, garlic and curry paste.


White basmati rice, dry

125 g

Olive Oil

1 tablespoon(s)

Chicken breast mince, raw

500 g

Red onion

1 small, finely chopped


2 clove(s), crushed

Root Ginger

2 teaspoon(s), finely grated

Rogan josh paste

45 g

Carrots, raw

2 medium, finely chopped

Broccoli, raw

300 g, cut into small florets

Peas, fresh or frozen

120 g

Lime Juice, Fresh

2 teaspoon(s)

Soy Sauce

1 tablespoon(s)

Cashew Nuts

15 g

Coriander, fresh

1 teaspoon(s)


  1. Bring a pan of water to the boil, add the rice and cook to pack instructions. Drain and set aside.
  2. Heat a medium nonstick wok or pan over a high heat. Add 2 tsp of the oil and heat for 20 seconds. Stir-fry the mince in batches, for 2-3 minutes until golden. Transfer to a bowl and set aside.
  3. Reduce the heat to medium-high. Add the remaining oil to the wok and heat for 20 seconds. Stir-fry the onion for 2-3 minutes, then add the garlic, ginger and curry paste and stir-fry for 1 minute. Add the carrots, broccoli, peas and 60ml water, and stir-fry for 2 minutes or until the vegetables are just tender.
  4. Return the chicken to the wok with the cooked rice, lime juice and soy sauce, and stir-fry for 2 minutes or until heated through. Serve topped with the coriander and cashews.


If you can’t find chicken mince, try turkey breast mince instead.