Chicken, Egg and Coriander Fried Rice
The perfect combo of fried rice with chicken, egg and coriander. Coriander, also known as Chinese parsley is an annual herb in the family Apiaceae. Americans call it cilantro. Coriander is native to regions spanning from southern Europe and North Africa to southwest Asia. Coriander is a soft plant which grows to about half an metre. It has a very distinctive flavour and is essential for some Asian cuisine. Check out this creative chicken fried rice dish using plenty of the herb.
- 3 cups cooked rice (we use Sunrice)
- 2 eggs, beaten (we love Woodland Free Range)
- 1 cup cooked chicken breast, diced
- 2 spring onions, chopped
- Handful of chopped fresh coriander (we love Superb Herb)
- 2-3 tablespoons Olivado sesame oil
- Salt, pepper
- Dash of soy sauce
How to make chicken, coriander and egg fried rice:
- Heat oil in a wok on high heat. When the oil is hot, add eggs. When the eggs become soft and scrambled, take it out and put aside.
- Add a dash more sesame oil, then add the chopped spring onion to the wok. After a few stirs, add the cooked rice and then fry together. Put the egg and cooked chicken in the wok and continue to stir fry.
- When the rice, egg, chicken and spring onions are mixed evenly, add soy sauce then season with salt and pepper.
- Add fresh coriander and mix thoroughly as you remove from the heat.
Tip: Finish cooking quickly after adding the coriander as it loses its fragrance with heat.
Tip: Feel free to remove the cooked chicken and serve as a vegetarian dish.
Remember to share this online with the hashtag fried rice recipe nz, i.e. #friedricerecipenz