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Coriander Fried Rice With Leftover Roast Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I think it is a slight variation to the usual Chinese fried rice with an Indian twist. Definitly one of my favourite fried rice recipes. Hope that you'll enjoy this recipe as much as I do.

I think it is a slight variation to the usual Chinese fried rice with an Indian twist. Definitly one of my favourite fried rice recipes. Hope that you'll enjoy this recipe as much as I do.

Ingredients

Serves: 2

Metric Cups
  • 2 cooked rice (bowls)
  • 2 medium eggs (beaten)
  • ¾ leftover cooked chicken (diced)
  • ½ pepper (sliced)
  • 3 cloves garlic
  • 2½ centimetres piece of fresh root ginger
  • ½ onion (diced)
  • 1 handful fresh coriander Chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon kicap manis
  • 2 dashes white pepper
  • 2 cooked rice (bowls)
  • 2 medium eggs (beaten)
  • ¾ leftover cooked chicken (diced)
  • ½ pepper (sliced)
  • 3 cloves garlic
  • ⅞ inch piece of fresh gingerroot
  • ½ onion (diced)
  • 1 handful cilantro Chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon kicap manis
  • 2 dashes white pepper

Method

Coriander Fried Rice With Leftover Roast Chicken is a community recipe submitted by Fuss Free Cooking and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the eggs on the lightly oiled pan on medium heat.
  • When it is cooked break it into small pieces and set aside.
  • Saute diced onions on the same pan till they are slightly brown. Then add ginger, garlic, diced capsisum and roast chicken and keep sauteing until aromatic.
  • Add cooked rice and eggs to the mixture and mix well. If it becomes dry, add a little oil (or add a little water if you are keeping a tab on your calories intake) Add the seasoning and mix well again.
  • Keep stirring for about 3 minutes to make sure the bottom does not stick.
  • Turn off the heat and add the chopped coriander and stir through.
  • Cook the eggs on the lightly oiled pan on medium heat.
  • When it is cooked break it into small pieces and set aside.
  • Saute diced onions on the same pan till they are slightly brown. Then add ginger, garlic, diced capsisum and roast chicken and keep sauteing until aromatic.
  • Add cooked rice and eggs to the mixture and mix well. If it becomes dry, add a little oil (or add a little water if you are keeping a tab on your calories intake) Add the seasoning and mix well again.
  • Keep stirring for about 3 minutes to make sure the bottom does not stick.
  • Turn off the heat and add the chopped coriander and stir through.
  • Tell us what you think