Indian Chicken Fried Rice

An Indian rice dish that is completely adaptable to any protein and vegetable combination you have on hand. Made here with chicken, zucchini, snap peas, red pepper, carrots, and onion.

This is similar in flavor to a biryani, but a simpler preparation, and packed with more vegetables.

For a low carb version, use cauliflower rice instead of basmati rice.

RECIPE:

Indian Chicken Fried Rice

Servings: 6-8
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1 lb boneless chicken breasts or thighs, cut into chunks
Chicken Seasonings:
½ tsp sea salt
1 tsp fresh grated ginger
1 tsp minced garlic
½ tsp garam masala
½ tsp Kashmiri chili powder
½ tsp ground turmeric

2 Tbs ghee or butter
1 small onion, chopped
1 zucchini, diced
½ red pepper, diced
1 small hot chili pepper, sliced (adjust to desired spiciness)
½ cup pea pods, diced
3 cups cooked basmati (or other long grain) rice**
1 Tbs fresh lemon juice
¼ cup chopped fresh cilantro

Rice Seasonings:
½ tsp sea salt
½ tsp garam masala
½ tsp ground turmeric
½ tsp whole cumin seeds
½ tsp Kashmiri chili powder
Pinch of cayenne pepper

**If starting with uncooked rice, see Note below and start cooking the rice before proceeding with recipe.

In a small bowl, stir together chicken cubes and Chicken Seasonings. In a large skillet, heat 1 Tbs ghee or butter. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove to a clean bowl and set aside.

Add remaining 1 Tbs ghee or butter to skillet and cook onion, zucchini, red pepper, and hot pepper until crisp tender, about 4 minutes. Sprinkle Rice Seasonings into pan and stir in pea pods. Cook for 1-2 minutes, or until spices are fragrant. Stir in cooked rice, lemon juice, and cooked chicken. Stir and cook for 3-4 minutes, or until all vegetables are tender. Taste and add additional salt (about ½ tsp), if needed. Stir in cilantro and serve immediately.

Note: To cook basmati rice: Combine 1 cup unrinsed uncooked basmati rice with 1 ½ cups water in a saucepan with a tight fitting lid. Over medium heat with the pot uncovered, bring rice and water to a low simmer. Reduce heat to very low and cover with tight fitting lid. Cook for 12 minutes. Remove rice from heat, but do not remove lid. Let rice sit for 10 minutes. Fluff rice with a spatula or rice paddle.

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