Sri Lankan · dinner
Sri Lankan Fried Rice A fragrant, home-style fried rice built on day-old rice, curry leaves, ginger and garlic, with shredded chicken and scrambled egg, finished with leek and carrot. Serve it hot alongside curry, chili paste or fried chicken.
total 45 min
prep 20 min
cook 25 min
servings 3 Keep this recipe Add a copy of Sri Lankan Fried Rice to your Saucepan library.
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Back to 3 servings chicken 0.5 tsp salt, for marinating the chicken 0.5 tsp black pepper, for marinating the chicken 0.5 tsp turmeric powder 350 g chicken breast, boiled, then shredded into small pieces 2 cup oil, canola, vegetable or coconut, for frying the chicken fried rice 400 g cooked rice, about 2 cups; basmati, Keeri Samba or Samba, cold and dry is best 2 eggs, beaten 3 tbsp oil, canola, vegetable or coconut 1 tsp ginger-garlic paste 1 sprig fresh curry leaves, or as needed 0.5 large onion, sliced 120 g carrot, cut into thin matchsticks 120 g cabbage, finely shredded 0.667 tbsp soy sauce, about 2 tsp 1.5 tsp black pepper, coarse, adjust to taste 50 g scallions or leeks, split: 20 g added earlier, 30 g added at the end salt, to taste
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1 Step 1: Bring a pot of water with 1 tsp salt to a boil over high heat. Add the chicken breast and boil for about 20 minutes, until cooked through, then shred into small pieces.2 Step 2: Toss the shredded chicken with 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp turmeric. Marinate for 30 minutes.3 Step 3: Heat the oil for frying in a pan over medium-high heat. Fry the marinated chicken until golden brown, then drain and set aside.4 Step 4: Scramble the beaten eggs with a pinch of salt in a little oil until just set, then set aside.5 Step 5: Heat 3 tbsp oil in a wok or large pan over medium heat. Fry the ginger-garlic paste and curry leaves until golden, then add the onion and cook until golden brown.6 Step 6: Add the carrot and cabbage and stir-fry briefly so they stay crisp and fresh.7 Step 7: Add the soy sauce, black pepper and salt, toss to combine, then cover and cook for 2 minutes.8 Step 8: Add the scrambled egg and 20 g of the scallions or leek, and stir over medium heat to combine.9 Step 9: Add the cooked rice and toss thoroughly, breaking up clumps, then fold in the fried chicken.10 Step 10: Add the remaining 30 g of scallions or leek, toss once more, and cook for no more than 1 minute. Taste and adjust salt, then serve hot.getsaucepan.com/r/a61e0f29-6b13-5f88-a068-f6c9febca30c
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