Fusion Fried Rice with Sweet & Sour Chicken
In this “fusion” dish, a Chinese-style fried rice recipe gets a somewhat Mexican flavour with the addition of chilli, lime, fresh coriander and cashew nuts. Cashew trees are native to South America, and in Mexico are generally called castaña de caju. Fresh coriander of course, plays a crucial role in Mexican cuisine.
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1 cup Spekko Long Grain Parboiled Rice
2 Tbsp olive oil, divided
2 chicken breasts, cubed
¾ cup sweet chili sauce
1 red pepper, diced
3 spring onions, sliced
½ cup frozen peas
1 carrot, diced
2 eggs
2 Tbsp soy sauce
Salt and pepper
To garnish
cashew nuts
fresh coriander
chili flakes
lime wedges
Cook the rice according to the instructions on the pack and set aside.
Heat half the olive oil in a frying pan, season the chicken with salt & pepper and pan-fry until lightly browned.
Add ½ cup sweet chili sauce to the pan, stir through the chicken until the chicken is coated, once cooked through set aside.
Wipe the pan clean, add the remaining olive oil and heat. Add the diced red pepper, spring onions and peas to the pan. Sauté until transparent and cooked. Using a spatula push all of the cooked vegetables to the side of the pan.
In a separate small bowl, beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add 1 cup of the cooked rice, cooked chicken pieces, soy sauce, remaining sweet chili sauce, and pepper to taste.
Continue to cook until the rice is slightly crispy.
To serve, garnish with cashew nuts, fresh coriander and chilli flakes, with lime wedges on the side.