Cambodian chicken and pineapple fried rice

Real Food chef Jonny Thompson looks to South East Asia for flavour inspiration, using fresh notes of coriander, ginger and lemongrass
Cambodian chicken and pineapple fried rice
  • Rating:
  • Serves: 3
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the Cambodian chicken

  • 1 handfuls coriander, leaves and stems, plus extra for garnish
  • 1 red chilli, plus extra for garnish
  • 1 garlic clove
  • 2.5 cm ginger, peeled and roughly chopped
  • 1 stalks lemongrass, optional
  • 1 tbsp groundnut oil
  • 4 chicken breasts, skinned and cut into cubes
  • 5 tbsp peanut butter
  • 150 ml chicken stock
  • 200 g Greek yogurt

For the fried rice

  • 1 pineapple
  • 1 tbsp groundnut oil
  • 2 large eggs, beaten
  • 2-3 spring onions, chopped
  • 5 cm ginger, grated
  • 2 red chilli, finely chopped
  • 1 tsp chinese five spice
  • 3 smoked rashers of bacon, cut into thin strips
  • 250 g pre-cooked and cooled basmati rice, brown or white
  • 3 large tomatoes, roughly chopped
  • 2 handfuls frozen peas
  • Fresh coriander leaves, to garnish

Tips and Suggestions

The thickness of the curry depends on what other elements you choose to bring to the table. If, for example, you have some naan breads (homemade or shop-bought) on the side, you may want a runnier mix for dipping. If youre planning on simply plopping it on the rice, then it may be better to have it a bit thicker.

Method

1. For the Cambodian chicken: place the coriander, red chilli, garlic, ginger and lemongrass into a food processor and blend to a paste.

2. Heat the groundnut oil in a frying pan over a medium heat. Add the chicken and fry for 2-3 minutes, or until browned all over.

3. Add the paste and the peanut butter to the pan and stir to coat the chicken in the mixture. Pour in the chicken stock and yogurt, stir well and simmer for 10-15 minutes, or until the chicken is cooked and the sauce is thickened to your liking.

4. Sprinkle over some extra chopped chilli and coriander and stir through the chicken just before serving.

5. For the fried rice: slice the skin off the pineapple and quarter the flesh. Remove the tough inner core, then chop the remaining flesh into 2.5cm chunks.

6. Heat a small drizzle of the groundnut oil in a large non-stick frying pan over a high heat and add the beaten eggs. Swirl the pan to coat the bottom in the egg and fry until the egg is cooked through. Remove from the pan and cut into strips. Set aside.

7. Return the pan to the heat with the remaining groundnut oil. Lightly fry the spring onions, ginger and chillies with the chinese five spice, then add the bacon and fry for 2-3 minutes, or until the bacon is crisp.

8. Add the cooled cooked rice to the pan and stir-fry for about a minute, breaking up any lumps with a wooden spoon. Add the tomatoes, peas and pineapple chunks to the pan and stir well. Cook for a further 2-3 minutes, stirring frequently, until the peas are cooked through.

9. Spoon the fried rice into bowls and garnish with chopped coriander. Top with the Cambodian chicken. Roll the egg omelette strips up and arrange on top of the chicken.

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