Spiced Chicken Rice

It's "Herbalicious!" week at I Heart Cooking Clubs (IHCC). I've made Curtis Stone's simple fried rice dish with fresh green coriander as the herb of my choice for this week's theme. Coriander greens is one of my most favourite herb. I love it in most dishes. My coriander plants has gone past their productive stage and now I have new seedlings growing, hopefully will be able to enjoy the fresh leaves in a few weeks time. So for the time being, I get my "coriander fix" from the morning market. 

A couple of changes I made was to use chicken breast meat instead of thigh fillet as that was what I had in my freezer. I have marinated the sliced chicken breast meat with about a tablespoon of cornflour, so that the meat would stay tender without drying out. I did not have any green beans, so I've replaced with one medium onion, chopped. 

One of the few pots of spring onions in my garden.

The spring onions used are from my garden pot. I was wondering whether is spring onion considered a herb? Just a thought! I was googling for info from the internet and it is considered mostly as a veggie, but there's a link here which states that it is a leafy herb. Veggie or leafy herb? What do you think? I have always considered it a kind of herb. Whatever it is, there's at least a pot or two growing in my garden as it is a favourite in my house!

To cook the fried rice, I fried the eggs first, transferring the fried eggs to a plate, keep aside for serving later. Using the same pan, in my case, the wok, fry the chicken pieces for a few minutes until lightly brown. Dish out to a plate and keep aside. In same wok, fry the onions, garlic and white part of the spring onions until fragrant, add the reserved chicken pieces and the red curry paste which I've used about a tablespoon more, stir well to combine. Add in the rice, stir well, season with some salt to taste. Stir in the chopped green onions and coriander leaves. Serve immediately, top with a fried egg.

I have forgotten about the cucumber in my fridge and the jar of fried shallots which I always have in my kitchen pantry! Both of which are supposed to be served with the fried rice. Oh well, it was still delicious! Thumbs up from my son and daughter!

Spiced Chicken Rice
(adapted from coles,com)
1 tbsp vegetable oil
450gm chicken thigh fillets, sliced (chicken breast meat, sliced, and marinated with 1 tbsp cornflour)
4 spring onions, chopped (I separate the whites and the greens)
100gm green beans, sliced on a slight angle
2 tbsp red curry paste (I've used about 3 tablespoons)
450gm cooked white rice
1/2 cup coriander, plus extra to serve
spray cooking oil
4 free range eggs
1 cucumber, sliced to serve
1/4 cup fried shallots, to serve

1. Heat oil in wok over high heat. Cook chicken for 4-5 mins, until browned. Add spring onions and beans and cook for 1-2 mins. Add curry paste and stir to coat. Add rice and cook for 2 mins, until heated through. Stir in coriander.
2. Heat a large, non-stick frying pan and spray with cooking oil. Break eggs into pan and cook for 1-2 mins, or to your liking.
3. Divide rice into four serving bowls and top each with an egg, cucumber, extra coriander and fried shallots.

Hop on over to I Heart Cooking Clubs (IHCC) to see the delicious dishes everyone has made!