Tuesday, 10 January 2012
Herbed Rice with Spicy Grilled Chicken
I don't have the exact measurements for this recipe, but being a savoury dish, you don't really need the exacting standard of a cake...
All you need is a pot of cold day-old cooked rice, some ornery supermarket herbs and a wok!
For this recipe I'm using Italian flat-leaf parsley, fresh coriander, spring onions, chives, basil and sun-dried tomatoes.
In a blazing hot wok, add a tablespoon of olive oil.
Throw in some freshly grounded black pepper and salt. Then, add in minced garlic, ginger and fresh red chillies.
Mix in the rice.
Once thoroughly mixed and heated through, remove the rice from the heat.
Add in the finely chopped herbs and adjust the seasoning.