February 09, 2010

Chicken and egg savoury rice

This is also a great way to use left over fried tandoori chicken.

Preparation time:20minutes
Total cooking time:12 minutes
Serve 4

2 tbsp oil
1 onion,finely chopped
1/2 red capsicum,finely chopped
1/2 green capsicum,finely chopped
10 spring onions,thinly sliced
2-3 small red chillies,seeded and finely chopped
2 garlic cloves,finely chopped
1 tbsp grated fresh ginger
125g(4oz)Barbecued or Tandoori chicken,finely chopped
5 eggs,lightly beaten
740g(4 cups)cook cooked rice
3-4 tsp seasoning sauce
salt to taste
1/4cup chopped parsley

1.Heat the wok until very hot,add oil and swirl it around to coat the side.Stir-fry the ginger,garlic,onions,capsicum,spring onions,chili over medium-high heat for 3-4 minutes or until the vegetables are cooked but not brown.Add the barbecued chicken and toss to combine.
2.Reduce the heat, then pour in the beaten eggs.Season well with salt and pepper.Gently stir the egg mixture until it is creamy and almost set.
3.Add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.
4.Sprinkle with the seasoning sauce and stir in the parsley.Serve immediately.


Protein 15g;Fat 20g;Carbohydrate 60g;Dietary Fibre 3.5g;Cholesterol 295mg;2105kJ(500cal)

HINT:Instead of 5 whole eggs and use 6 egg whites only.I used Sriracha hot chili sauce.
VARIATION:Can substitute coriander leaves instead of parsley.

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