Bombay Masala Fried Rice with Leftover Roast Chicken

By Sprig Originals ✓ · cooked up in Sprig

Sunday's roast chicken and the container of rice in the back of the fridge become a fast, fragrant weeknight dinner. Cold rice fries up into separate, lightly crisped grains, curry powder blooms in ghee, and peas and lemon keep it fresh. Fifteen minutes in one pan, no new leftovers to guilt you.

Ingredients

• 4 cups cold cooked rice, clumps broken up
• 3 cups leftover roast chicken, shredded or torn
• 1 cup frozen peas

• 3 tbsp ghee or butter
• 1 large onion, finely chopped
• 1 tbsp ginger garlic paste
• 1 tbsp mild curry powder
• 3/4 tsp salt

• 1 whole lemon, cut into wedges
• 1/3 cup cilantro, roughly chopped

Instructions

1. Tip the cold rice into a bowl and rake it apart with wet fingers or a fork until no clumps remain — this is the difference between fried rice and porridge. Tear the leftover chicken into bite-sized shreds, skin and all.
2. Melt the ghee in a large nonstick skillet or wok over medium-high heat. Add the onion and fry for 5 minutes, stirring often, until the edges are golden brown.
3. Stir in the ginger garlic paste and curry powder and cook for 45 seconds, until the spices smell toasty and the pan looks dry. Don't let them scorch.
4. Add the frozen peas and shredded chicken. Toss for 2 minutes, pressing the chicken into the hot pan so it warms through and picks up a little colour.
5. Add the rice and the salt. Spread it out and let it sit undisturbed for 1 minute, then toss; repeat this for 4 to 5 minutes total, until the rice is steaming hot and some grains are lightly crisped.
6. Kill the heat, squeeze in the juice of half the lemon, and fold through the cilantro. Serve with the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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