You might think this is one of those effortless recipes that I am always talking of. Well, its not that complicated - the speciality of this recipe is that it is a two in one recipe. I prepare the chicken first and then fry the rice with it. The exciting thing about this is that you can use the chicken to not only make fried rice but tacos, sandwiches, salads, pastas, or eat it just by itself. I used 2 pounds of ground chicken which gave me so much food that I not only made the fried rice out of it but also used it to make sandwiches and tacos.
2 lb ground chicken 1 packet of shredded mixed vegetable 1 onion
1 tsp grated garlic 1/2 tsp grated ginger 1 tsp red chili powder
1 tsp cumin powder 1/2 tsp coriander powder 1 small brocoli
3 tbsp sriracha sauce 3 tbsp ketchup 2 cups cooked rice
1 green chili msg [optional] oil+salt+pepper
It is best to use left over rice that has been sitting in the fridge. Don't thaw the rice for this recipe. Use it straight from the fridge before put it on the stove. You may use any type of rice [white, brown, parboiled, jasmine, basmati]
At first you will have to make the chicken. To make the chicken, heat oil in a pan. I used canola. Thinly slice the onions and then sauté until the onions are soft and golden. Then toss around the grated ginger and garlic just for a few seconds otherwise it will burn. Add the ground spices [red chili+cumin+coriander] and pour 1/3 cup of hot water and cover the pan. Once the oil rises, add in the ground chicken and mix it well with the spices. Cover and let it sweat. Then add the shredded vegetables. Add salt and stir often until the liquid evaporates and the chicken is cooked. Add the two different sauces and taste and adjust seasoning and set it aside. I like to make this dish a little more spicy than usual since I use it to make other dishes. If you would like to do that then add a little more red chili powder or the sriracha sauce.
Now with this preparation you can make the fried rice. To make the fried rice, heat oil in a pan. You can choose the type of oil you would like to use. After a minute or so, add the chopped green chili. Then add small cut broccoli florets. Add salt and toss it around for another minute or so. Now add a cup of the chicken that you just prepared. Mix everything well and then add the rice. Make sure to use cold rice from the fridge. This will ensure that the rice stay firm and crisp when you are frying it and not soft and mushy. Add salt and fry some more. The longer you fry the tastier it gets since the rice gets crispier. I try to fry for 5 to 10 minutes....depends on my level of patience for that moment in time. Just before serving add some tasting salt [msg] if you like. And some cracked pepper. To make it spicier you may sprinkle some chopped green chili on top. Bon appétit!