Stir-Fried Rice and Chicken
The rice, with its slightly chewy texture and Indian spices, provides the perfect backdrop for tender chicken, crunchy raw vegetables, sweet grapes and toasted nuts.
| Servings | Prep Time | Cook Time |
| 6servings | 50minutes + cooling | 30minutes |
| Servings | Prep Time |
| 6servings | 50minutes + cooling |
| Cook Time |
| 30minutes |
Ingredients
- 1 tbsp sunflower or vegetable oil
- 1 1/2 cups basmati rice rinsed
- 1 onion finely chopped
- 1 tsp fresh ginger grated
- 1/4 tsp garam masala
- 1/4 tsp ground coriander
- 1/2 tsp curry powder
- 3 cups chicken stock, vegetable stock, or water hot
- 1 bay leaf
- 3 large stalks celery chopped
- 4 spring onions (scallions) chopped
- 1 large carrot grated
- 150 g seedless red grapes halved
- 500 g chicken cooked, chopped
- 1/4 cup fresh flat-leaf parsley chopped
- oakleaf or other soft lettuce leaves
- 3/4 cup toasted pecans roughly chopped, or toasted flaked almonds
- Citrus Dressing
- 1/3 cup orange juice
- 2 tsp lime juice
- 1 tbsp sunflower or vegetable oil
- 1 tbsp fresh chives snipped
- Salt and freshly ground black pepper
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Heat the oil in a large saucepan over medium heat. Add the rice and stir until thoroughly coated. Cook, stirring frequently, for 1 minute. Add the onion, ginger, garam masala, coriander and curry powder, and cook, stirring, for 3-4 minutes, until the onion starts to soften.
- Add the stock or water and bay leaf to the rice mixture, and bring to a boil. Reduce the heat, cover and simmer for 25 minutes, until the rice is tender. Discard the bay leaf and transfer the rice to a large bowl to cool.
- Meanwhile, to make the dressing, whisk the orange juice, lime juice, oil and chives in a small bowl. Season with salt and freshly ground black pepper.
- Add the celery, spring onions and carrot to the cooled rice. Reserve half the grapes and add the remainder to the rice along with the chicken and the parsley. Drizzle with the dressing and gently stir to combine.
- Arrange a bed of lettuce leaves on each of six plates and pile the rice salad on top. Scatter the pecans or almonds and the remaining grapes over the top and serve.
Recipe Notes
Per serving: 507 calories, 30 g protein, 20 g fat (3 g saturated fat), 52 g carbohydrate (10 g sugars), 4 g fibre, 895 mg sodium
