Packed with vegies and chicken and seasoned with curry powder, this one pot fried rice dish comes together in 35 minutes. Sweet and savory flavours work beautifully together and you’ll just love biting into those mango pieces.
1 tbsp vegetable oil
400g chicken thigh fillets, cut into 2cm pieces
1 red capsicum, deseeded, coarsely chopped
125g green beans, cut to 3cm pieces
4 green shallots, thinly sliced
2 large garlic cloves, crushed
2 tsp finely grated fresh ginger
1 tsp curry powder
450g (3 cups) cooked and cooled basmati rice (see note)
1 tbsp soy sauce
1 large mango, coarsely chopped
2 tbsp chopped fresh coriander leaves
3 Method Steps
Step 1Heat 2 tsp oil in a wok or large frying pan over medium-high heat. Cook the chicken(400g chicken thigh fillets, cut into 2cm pieces) in 2 batches, stirring occasionally, for 5 minutes or until browned and cooked through. Transfer to a plate and set aside.
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Step 2Add remaining oil to the wok. Stir fry capsicum (1 red capsicum, deseeded, coarsely chopped), beans (125g green beans, cut to 3cm pieces) and shallot (4 green shallots, thinly sliced) for 3 minutes or until tender crisp. Add the garlic (2 large garlic cloves, crushed), ginger (2 tsp finely grated fresh ginger) and curry powder (1 tsp curry powder) and cook, stirring, for 30 seconds or until aromatic (If the mixture is sticking slightly, add 1 tbsp water and scrape to dislodge any bits that have cooked onto the base).
Step 3Add rice and (450g (3 cups) cooked and cooled basmati rice (see note)) soy sauce (1 tbsp soy sauce) to the wok. Stir fry for 2-3 minutes until rice is coated and warmed through. Add the chicken, mango (1 large mango, coarsely chopped) and coriander (2 tbsp chopped fresh coriander leaves) and stir until combined.
For best results, cook the rice 1 day in advance. Spread out on a rimmed tray or shallow dish and set aside until cooled, then place in the fridge, uncovered, overnight until dry. You’ll need 200g (1 cup) of raw rice.