Quick, easy and simple, this Indo-Chinese stir-fried recipe involves leftover rice which is further tossed with chicken chunks, some veggies and Asian sauces and seasonings followed by a piquant ...
Add the onions and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir ...
Boil the rice with 1 tsp salt and 1 Tbsp oil, till 'bite-like'. Add the chicken and stir-fry till well mixed. 6. Add the soya sauce, vinegar and chilli sauce, mix well and add the rice. 7. Stir till ...
Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
Phil's helping us get through the first week of January with his super simple one-pot chicken & chorizo rice. This midweek saviour is delicious, ready in under 30 minutes, and will save on the ...
This vegan version of fried rice makes the most of the kimchi that you might have forgotten about in your fridge; aged kimchi (also called old kimchi) has a stronger favour than the stuff that's ...