For the rice (make at least 1 hour ahead):
■ 1 cup|130g rice, washed
■ 2 tablespoons of oil
■ 1 bay leaf
■ 1/2 teaspoon of turmeric powder
■ 1/4 teaspoon of vinegar
■ 1 teaspoon of salt
■ 1-3/4 cups|420ml water or chcken stock
For the stir fry:
■ 3 cups|360g of cooked turmeric rice
■ 3-4 garlic cloves, crushed and finely chopped
■ 2-3 tablespoons of oil
■ 225g|8oz cooked boneless, skinless chicken thigh, shredded
■ 50g|2oz of Chinese sausage, blanched and finely sliced or substitute ham
■ 2 tablespoons of raisins, soaked in hot water
■ 2 tablespoons of blanched almond slices, toasted
■ 1-2 red chillis, de-seeded and sliced
■ Fresh herbs and or sliced hard boiled egg to garnsih (optional)
For the Rice:
Heat the oil in a large saucepan on medium heat, add the turmeric powder and bay leaf and cook stirring for 1-2 minutes. Add the rice and stir through the turmeric infused oil until evenly coated, season with the vinegar and salt. (At this point the rice mix can be transferred to a rice cooker if desired).
Add the water or stock, cover and bring to a boil, reduce the heat and simmer 15 minutes, remove from the heat and rest covered for 10 more minutes, fluff well with a fork and transfer to a bowl to cool completely.
For the Stir Fry:
1. Crush and finely chop the garlic, de-seed and slice the chilli to fine strips. Put the raisins in a little hot water to plump up.
Soak the Chinese sausage in a boiling water to soften 5-6 minutes and slice finely, if substituting ham shred or slice to strips. Shred the cooked chicken.
2. Heat a frying pan, add the almond slices, stirring cook 1-2 minutes until they begin to toast. Remove from the pan and set aside.
3. Add 2 tablespoons of oil to the pan and on medium heat cook the Chinese sausage slices for 2-3 minutes, remove from the pan and set aside. Fry the garlic for a few seconds and then add the cooled cooked rice and turn up the heat, cook stirring and turning for 2-3 minutes.
Stir through the chicken, Chinese sausage or shredded ham, and cook stirring and turning until everything is piping hot. Stir through 1/2 the drained raisins, 1/2 the toasted almonds and the chilli.
Transfer to a serving plate and and garnish with the remaining almonds, raisins and fresh herbs and sliced egg if desired.
Macao Turmeric Fried Rice with Chicken Recipe
Arroz Açafrão Chau Chau com Galinha
Prep: 10m | Cook: 25m + 15m | Serves: 3-4 |
Stir fried turmeric rice with chicken, Chinese sausage, raisins and almonds.