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

Indian-spiced chicken & broccoli fried rice

7 - 10
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Chicken fried rice gets a flavourful twist with fresh ginger, garlic and curry paste.

Ingredients

White basmati rice, dry

125 g

Olive Oil

1 tablespoons

Chicken breast mince, raw

500 g

Red onion(s)

1 small, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

2 teaspoons, 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 tablespoons

Cashew Nuts

15 g

Coriander, fresh

1 teaspoons

Instructions

  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.

Notes

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

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