PIRI-PIRI CHICKEN FRIED RICE

PIRI-PIRI CHICKEN FRIED RICE

Serves 4
This is a great recipe for using left over rice; but do make that sure you cool the rice rapidly and keep it in the fridge for no more than 24 hours before using.
If using freshly cooked rice make sure you chill it well as this makes for the best results.

 

Marinated Chicken
3 chicken breasts, sliced
1 tablespoons olive oil
1 ½  teaspoons paprika
1 teaspoon dried oregano, crushed
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1/2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you want it spicier)
Rice
1 onion, finely chopped
3 spring onions, finely chopped
1 red chilli, de-seeded and finely chopped
1 clove garlic, chopped
1 tablespoon fresh ginger chopped
2 eggs
1 tablespoon soy sauce
300g-cooked long grain brown, chilled
75g frozen peas, defrosted
75g sweetcorn (defrosted if frozen)
Salt and pepper to taste

Mix all the marinade ingredients together and put chicken pieces in it.
Leave in refrigerator – preferably overnight.
In a large frying pan or wok fry the chicken in the marinade for 10 minutes.
Mix together the eggs and the soy sauce.
Remove chicken from pan and add the chopped onion, spring onion, chilli, garlic and ginger and fry until onion is soft.
Add chilled rice, peas, sweetcorn and chicken and cook until all is well heated through.
Pour the egg mixture over the top and stir-fry until the egg is coating the rice and cooked.
Taste and adjust seasoning to taste.