Mary berry Malaysian chicken fried rice recipe
Mary berry Malaysian chicken fried rice recipe is a delicious and flavorful twist on the classic dish. Made with fragrant spices, succulent chicken pieces, crunchy vegetables, and fluffy rice, this dish is packed with bold flavors that will transport you straight to Southeast Asia. The best part? It’s quick and easy to make in just 30 minutes! Perfect for busy weeknights or whenever you’re craving some exotic comfort food.
Why people also love Mary berry Malaysian chicken fried rice recipe
People love Mary Berry’s Malaysian chicken fried rice recipe because it is a flavorful and easy-to-make dish that can be customized to suit individual tastes. The combination of tender chicken, aromatic spices, and colorful vegetables creates a delicious balance of flavors and textures in every bite. Additionally, the use of leftover cooked rice makes this recipe an efficient way to use up leftovers while still creating something new and exciting. Overall, this dish is perfect for anyone looking for a quick and satisfying meal that will leave them feeling full and happy!
Ingredients:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and diced
- 200g cooked chicken breast meat, cut into small pieces
- 250g basmati rice (cooked according to package instructions)
- Salt and freshly ground black pepper
For the spice paste:
- Small piece of fresh ginger (about thumb size), peeled and grated
- Small bunch of coriander leaves with stalks removed
- Juice of one lime or lemon
- Two tablespoons of soy sauce
- One tablespoon fish sauce
- One teaspoon turmeric powder
Instructions:
- Begin by cooking your basmati rice according to package instructions.
- In a large frying pan or wok, heat the vegetable oil over medium-high heat.
- Add the chopped onion and garlic to the pan and stir-fry for 2-3 minutes until softened.
- Add in the diced red pepper and continue to cook for another 2-3 minutes until slightly softened.
- In a separate bowl, mix together all of your spice paste ingredients: grated ginger, coriander leaves (stalks removed), lime or lemon juice, soy sauce, fish sauce, and turmeric powder.
- Pour this mixture into your frying pan with the onions and peppers and stir well to combine everything together.
- Next add in your cooked chicken pieces along with any leftover juices from cooking it previously – cook for around 2-3 minutes or until heated through.
- Finally add in your cooked basmati rice into the pan with everything else -stir well to combine all the ingredients together and cook for another 2-3 minutes until everything is heated through.
- After this,Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with some fresh coriander leaves if desired.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Yield: 4 servings
Serving Suggestions:
- Serve hot with some fresh coriander leaves as a garnish.
- Pair it with some prawn crackers or other Asian-style snacks.
Expert Tips & Tricks:
- Use leftover cooked rice to save time and add more texture to your dish.
- Customize the spice level by adjusting the amount of ginger, turmeric powder, and chili flakes according to your preference.
- Add in other vegetables like carrots or peas for added nutrition and color.
Nutrition Information (per serving):
Calories – 390 kcal | Fat -14g | Saturated Fat -2g | Carbohydrates -46g | Fiber -2g | Sugar – 4g | Protein – 20g
Presentation:
To present this dish, you can serve it in a large bowl or on individual plates. Garnish with some fresh coriander leaves and place some prawn crackers or other Asian-style snacks on the side for added texture and flavor. You can also add a lime wedge to squeeze over the top of your fried rice before eating to give it an extra zingy kick!
Variations and substitutions for Mary berry Malaysian chicken fried rice recipe:
- Vegetarian option: Replace the chicken with tofu or other vegetarian protein sources like tempeh or seitan.
- Seafood version: Add in cooked shrimp, crab meat, or chopped squid to your fried rice for a seafood twist.
- Spicy variation: Increase the amount of chili flakes or add in fresh red chilies to make it spicier.
- Egg-fried rice: Beat two eggs and stir them into your hot frying pan before adding in the vegetables and spice paste – cook until scrambled then remove from the pan before continuing with the rest of the recipe.
- Low-carb substitution: Use cauliflower rice instead of basmati rice to reduce carb intake while still enjoying all those delicious flavors!
- Gluten-free option: Substitute soy sauce with tamari or coconut aminos to make this recipe gluten-free.
- Swap vegetables: Use different vegetables like broccoli, carrots, peas or mushrooms for added nutrition and variety.
- Meat variation: Substitute the chicken with pork, beef or lamb for a different taste experience.
- Nutty version: Add some chopped peanuts or cashews on top of your fried rice before serving for an extra crunch and nutty flavor.
- Coconut milk substitution: Instead of using vegetable oil in step 2 above, you can use coconut oil to give it that extra tropical flavor!
Recommendations and notices:
- Use leftover cooked rice to save time and add more texture to your dish.
- Customize the spice level by adjusting the amount of ginger, turmeric powder, and chili flakes according to your preference.
- Make sure all ingredients are fully cooked before serving.
- Be careful not to overcook the vegetables as they should still have a bit of crunchiness left in them.
- If you’re using raw chicken instead of pre-cooked meat, make sure it is fully cooked through before adding it into the frying pan with other ingredients.
- Always taste test your food while cooking so that you can adjust seasoning or spices accordingly
- Serve hot and fresh for best results!
- Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in the microwave or on the stove with a bit of oil to prevent sticking and ensure even heating.
- Be mindful of any dietary restrictions or allergies when making this recipe, and adjust ingredients as necessary.
- Always follow proper food safety guidelines when handling raw meat and vegetables to avoid cross-contamination.
- Enjoy your delicious Malaysian chicken fried rice!
FAQ for Mary berry Malaysian chicken fried rice recipe
Yes, you can use any type of long-grain rice or jasmine rice.
It is not necessary but using leftover cooked rice will save time and add more texture to the dish.
This dish is best served fresh and hot, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a bit of oil before serving.
Yes, feel free to customize your fried rice with any vegetables you like, such as broccoli, carrots, peas or mushrooms.
Yes, you can substitute the chicken with tofu or other vegetarian protein sources like tempeh or seitan.
No, you can use any large frying pan instead of a wok.
It is not recommended to freeze leftovers of th
Conclusion:
Mary Berry’s Malaysian chicken fried rice recipe is a delicious and easy-to-make dish that combines fragrant spices, succulent chicken pieces, crunchy vegetables, and fluffy basmati rice. The spice paste adds an exotic twist to this classic comfort food staple making it perfect for those looking for something new and exciting to try out in their kitchen. This dish can be made quickly in just 30 minutes which makes it ideal for busy weeknights or whenever you’re craving some flavorful comfort food!
