Indian-spiced chicken & broccoli fried rice
White basmati rice, dry
Chicken breast mince, raw
1 small, finely chopped
2 clove(s), crushed
2 teaspoons, finely grated
Rogan Josh Paste
2 medium, finely chopped
300 g, cut into small florets
Peas, fresh or frozen
Lime Juice, Fresh
- Bring a pan of water to the boil, add the rice and cook to pack instructions. Drain and set aside.
- 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.
- 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.
- 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.