Serves 4
45 min
Chicken & Coriander Fried Rice
Recipe GLPR09645b29264cc7
A fragrant and flavorful fried rice featuring shredded roast chicken, aromatic ginger and garlic, fresh coriander, and a blend of light and sweet soy sauces. This one-pan dish comes together quickly and features a delightful mix of tender vegetables, perfectly cooked eggs, and rice with light charring for added depth of flavor. Topped with garnishes of fresh coriander, red chilli, and optional cashews for a complete meal.
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Ingredients
2 eggs
Salt and black pepper to taste
3 tablespoons cooking oil, divided
½ onion, diced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 cup shredded store-bought roast chicken breast
1½ cups frozen mixed vegetables
3 cups cooked rice
2 tablespoons light soy sauce, or to taste
1 tablespoon Indonesian sweet soy sauce (kecap manis), or to taste
¼ cup fresh cilantro, chopped, plus extra for garnish
1 red chilli, finely chopped (optional)
Handful of unsalted cashews (optional)
Directions
Beat the 2 eggs in a small bowl and season with a pinch of salt and pepper. Heat 1 tablespoon of cooking oil in a large stir-fry pan or wok over medium-high heat until very hot. Pour in the seasoned egg mixture and cook, undisturbed for about 1 minute until the bottom sets. Using a spatula, scramble and break the omelette into bite-sized pieces. Once cooked through, transfer to a clean plate and set aside.
Add 1 tablespoon of cooking oil to the same pan and heat over medium flame. Once hot, add the diced onion and sauté, stirring occasionally, until the onion turns golden brown and slightly caramelized, about 3-4 minutes.
Stir in the ginger paste and garlic paste into the onion. Cook for about 30 seconds to 1 minute, stirring constantly, until fragrant and the raw ginger-garlic flavor mellows out.
Add the shredded roast chicken and frozen mixed vegetables to the pan. Stir well and cook for 2-3 minutes until the vegetables are heated through and tender.
Add the cooked rice to the pan, breaking up any clumps with the spatula. Stir continuously for 1-2 minutes until the rice is evenly distributed and heated through. Return the cooked egg pieces to the pan and mix well.
Season the fried rice with light soy sauce and kecap manis to taste, stirring until the rice is evenly coated and the color is even. Increase the heat to high and cook for another 1-2 minutes, stirring occasionally, until you see light charring on the rice and chicken pieces—this adds depth and complexity to the flavor.
Remove the pan from heat and stir in the chopped fresh cilantro until well combined.
Transfer the fried rice to a serving platter or individual bowls. Garnish generously with extra fresh cilantro, finely chopped red chilli (if using), and a handful of unsalted cashews (if using). Serve immediately while hot.
