Spicy chicken fried rice

  • 30 mins cooking
  • Serves 4
  • Print


Spicy chicken fried rice
  • 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


Spicy chicken fried rice
  • 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.

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