Gingered Chicken, Seed and Vegetable Rice

cook 20 mins
  • 250 g (8 oz) easy-cook brown rice
  • 2 tablespoons olive oil
  • 300 g (10 oz) diced chicken
  • 1 tablespoon ginger paste
  • 1 onion, thinly sliced
  • 4 tablespoons sunflower seeds
  • 3 tablespoons pumpkin seeds
  • 1 tablespoon black mustard seeds
  • 1 large courgette, grated
  • 1 large carrot, grated
  • 175 g (6 oz) petit pois
  • Cook the rice in a large saucepan of lightly salted boiling water for 15 minutes or until tender.
  • Meanwhile, put 1 tablespoon of the oil in a large mixing bowl with the chicken and ginger paste and mix well to lightly coat the chicken. Add the chicken and onion to a large, heavy-based frying pan and cook, stirring occasionally, for 10 minutes or until golden in places and cooked through.
  • Meanwhile, in a separate pan heat the remaining oil and cook the seeds for 1 minute to brown a little. Add the courgette and carrot and stir-fry for 3 minutes until softened, then add the petit pois and stir-fry for a further 2–3 minutes until piping hot.
  • Drain the rice and add to the pan with the chicken. Toss well then add the hot seeds, courgette, carrot and petit pois and toss again. Serve hot in warmed serving bowls.
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