This is a rice version of the popular Singapore noodle dish, with the same mildly sweet curry flavour and crisp vegetables. Almost any vegetable can be subsituted to vary the flavour.
Serves 2
Prep Time:15 mins
Cook Time: 20 mins
Ingredients
300g skinless chicken breast, diced
1 bunch spring onion, whites and greens sliced separately
1 carrot
50g tenderstem broccoli
50g mange toute
100g baby corn
1½ tbsp medium curry powder
25g fresh red chilli, finely chopped
1 tbsp soy sauce
½ tsp golden caster sugar
A small bunch of coriander, chopped
150g rice
2 egg yolks
olive oil
Method
Cook the rice according to the pack instructions, but remove from the heat 5 minutes before the end of the cooking time and drain.
Parboil the carrot until tender.
Heat a non-stick wok or frying pan and add the chicken, tenderstem broccoli, spring onion whites, chilli, curry powder and a splash of water. Fry, stirring regularly and adding splashes of water if it starts sticking until the chicken is cooked through.
In the meantime, in a separate frying pan, stir fry the rice with a splash of olive oil. Add the egg yolks and quickly stir through the rice, then turn off the heat.
Add the baby corn to the chicken and the soy sauce and sugar and fry for another few minutes, throwing the mange toute in half way through to soften slightly.
Serve the chicken and vegetables over the rice and scatter with the spring onion greens and coriander leaves.
Comments