Quick and easy weeknight dinner! Fried rice with caramelised chicken mince, pickled peppers and fresh basil. Coated in a Thai sweet chilli sauce and sided with charred green beans. Simply scrumptious!
Chicken Fried Rice
Chicken Fried Rice
with pickled peppers & charred green beans
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Brown Basmati Rice
- CarbSmart Sweet Chilli Sauce
- Cashew Nuts
- Chicken
- Free-Range Chicken Mince
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Green Beans
- Onion
- Onions
- Pickled Bell Peppers
- Thai Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 2-3 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated garlic and 10ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
Brown Basmati Rice - 75ml
Cashew Nuts - 10g
Green Beans - 100g
Onion - 1
Free-range Chicken Mince - 150g
Garlic Clove - 1
CarbSmart Sweet Chilli Sauce - 40ml
Thai Sauce - 20ml
Fresh Basil - 4g
Pickled Bell Peppers - 50g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 2-3 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated garlic and 20ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
Brown Basmati Rice - 150ml
Cashew Nuts - 20g
Green Beans - 200g
Onion - 1
Free-range Chicken Mince - 300g
Garlic Clove - 1
CarbSmart Sweet Chilli Sauce - 80ml
Thai Sauce - 40ml
Fresh Basil - 8g
Pickled Bell Peppers - 100g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 3-4 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated garlic and 30ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
Brown Basmati Rice - 225ml
Cashew Nuts - 30g
Green Beans - 300g
Onions - 2
Free-range Chicken Mince - 450g
Garlic Cloves - 2
CarbSmart Sweet Chilli Sauce - 120ml
Thai Sauce - 60ml
Fresh Basil - 12g
Pickled Bell Peppers - 150g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
CHARRED BEANS
Once the rice is cooked, return the pan or wok to a high heat with a drizzle of oil. When hot, fry the trimmed beans for 3-4 minutes until lightly charred. Season to taste, remove from the pan, and cover to keep warm.
ALL TOGETHER NOW
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until softened, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 8-10 minutes until browned, stirring occasionally. In the final 1-2 minutes, add the grated garlic and 40ml of a sweetener of choice, and fry until fragrant, shifting constantly. Add the cooked rice, the sweet chilli, the Thai sauce, ½ the chopped basil, and the sliced peppers. Mix until combined and fry for a further 2-3 minutes until heated through.
TIME TO DINE
Plate up the loaded rice, side with charred beans and sprinkle over the toasted cashew nuts and the remaining basil. Well done Chef!
Brown Basmati Rice - 300ml
Cashew Nuts - 40g
Green Beans - 400g
Onions - 2
Free-range Chicken Mince - 600g
Garlic Cloves - 2
CarbSmart Sweet Chilli Sauce - 160ml
Thai Sauce - 80ml
Fresh Basil - 15g
Pickled Bell Peppers - 200g
Woolies Products in this dish
