Masala Chicken Fried Rice with Peas

By Sprig Originals ✓ · cooked up in Sprig

Cold rice from the fridge and the last of Sunday's roast chicken turn into a fast, fragrant skillet dinner. Cumin seeds bloom in ghee, curry powder coats every grain, and frozen peas and a squeeze of lemon make it taste deliberate rather than leftover. Ten ingredients, one pan, on the table in under half an hour.

Ingredients

• 4 cups cooked rice, cold from the fridge
• 2 cups leftover roast chicken, shredded or diced

• 3 tbsp ghee or butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp cumin seeds
• 1 1/2 tbsp mild curry powder
• 1 cup frozen peas
• 1 tsp salt
• 1 lemon, cut into wedges

Instructions

1. Break up the cold rice with your fingers or a fork in a bowl so there are no clumps — this is the single most important step for fried rice that doesn't turn to paste. Set it next to the stove along with the chicken and peas.
2. Melt the ghee in a large nonstick or cast iron skillet over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant and just starting to darken.
3. Add the onion and cook, stirring often, for 5 to 6 minutes until softened and lightly golden at the edges. Stir in the garlic and curry powder and cook for 45 seconds more, until the spices smell toasty.
4. Add the shredded chicken and frozen peas. Stir for 2 minutes to warm the chicken through and coat it in the spiced onion.
5. Add the rice and the salt. Press the rice flat against the pan, let it sit undisturbed for 1 minute to catch a little color, then toss. Repeat two or three times over 4 to 5 minutes, until the rice is hot all the way through and slightly crisp in spots.
6. Taste and add more salt if needed. Squeeze a lemon wedge over each portion at the table.

Chef's tips

Nutrition (per serving, estimated)

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