Name: Spicy chicken fried rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon peanut oil; 2 eggs, beaten lightly; 500 gram (1 pound) chicken thigh fillets, sliced thinly; 2 medium_piece (300g) brown onions, chopped finely; 1 tablespoon ground cumin; 2 teaspoon ground coriander; 1/4 teaspoon cardamom seeds; 1 teaspoon ground cinnamon; 2 fresh small red thai (serrano) chillies, chopped finely; 2 clove garlic, crushed; 1 large_piece red capsicum (bell pepper) (350g), sliced thinly; 115 gram fresh baby corn, halved lengthways; 500 gram (1 pound) packet pre-cooked rice; 4 green onions (scallions), sliced finely; 2 tablespoon kecap manis; 2 tablespoon fresh coriander (cilantro) leaves, coarsely chopped

Ingredients

2 teaspoon peanut oil

2 eggs, beaten lightly

500 gram (1 pound) chicken thigh fillets, sliced thinly

2 medium_piece (300g) brown onions, chopped finely

1 tablespoon ground cumin

2 teaspoon ground coriander

1/4 teaspoon cardamom seeds

1 teaspoon ground cinnamon

2 fresh small red thai (serrano) chillies, chopped finely

2 clove garlic, crushed

1 large_piece red capsicum (bell pepper) (350g), sliced thinly

115 gram fresh baby corn, halved lengthways

500 gram (1 pound) packet pre-cooked rice

4 green onions (scallions), sliced finely

2 tablespoon kecap manis

2 tablespoon fresh coriander (cilantro) leaves, coarsely chopped

Method

1.Heat ½ teaspoon of the oil in wok, add half the egg swirl so egg forms a thin omelette; cook until set.

2.Transfer omelette to board, roll, cut into thin strips. Repeat with remaining egg and another ½ teaspoon oil.

3.Heat remaining oil in wok, stir-fry chicken and brown onion, in batches, until chicken is tender. Remove mixture from wok.

4.Add spices, chilli and garlic to wok, stir-fry until fragrant. Add capsicum and corn, stir-fry until just tender. Return chicken mixture to wok with omelette strips, rice, green onion, kecap manis and coriander, stir-fry until hot.

Instead of packaged pre-cooked rice, cook 2½ cups long-grain rice, spread on tray, cover with absorbent paper and refrigerate overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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