Chicken Saffron Fried Rice

Ingredients

• 250 g Boneless chicken breast or thigh (Cut into bite‑size pieces; thighs stay juicier)
• 1 cup Basmati rice (uncooked) (Rinse and soak 15 min before cooking; use day‑old rice for best texture)
• 1 tablespoon Olive oil (Extra‑virgin for flavor)
• 1 tablespoon Garlic, minced (About 3 cloves, finely chopped)
• 1 teaspoon Mustard seeds (Adds a subtle nutty pop)
• 2 teaspoons Saffron threads (Soak in warm water; gives color and aroma)
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• 1 tablespoon Soy sauce (or tamari for gluten‑free) (Adds umami; optional)
• ½ cup Carrot, diced (Small dice for quick cooking)
• ½ cup Frozen green peas (Thawed before use)
• 2 stalks Spring onions, sliced (Green tops only, for garnish)

Instructions

1. Prepare the rice

   Rinse 1 cup basmati rice under cold water until water runs clear. Soak in fresh water for 15 minutes, then drain.

   Time: PT15M

2. Cook the rice

   Transfer soaked rice to a saucepan, add 1½ cups water, bring to a boil, then reduce to a simmer, cover, and cook 10 minutes. Remove from heat, fluff with a fork and spread on a tray to cool.

   Time: PT10M

   Temperature: 100°C

3. Marinate the chicken

   In a bowl combine chicken pieces with ½ tsp salt, ½ tsp black pepper, and ½ tsp turmeric (optional). Mix gently and let rest 5 minutes.

   Time: PT5M

4. Soak saffron

   Place 2 tsp saffron threads in 2 tbsp warm water (about 40‑45°C) and let steep for 5 minutes.

   Time: PT5M

   Temperature: 40-45°C

5. Heat the wok

   Add 1 tbsp olive oil to the wok, heat over medium‑high until shimmering (≈180°C). Add mustard seeds and wait until they pop, about 30 seconds.

   Time: PT2M

   Temperature: 180°C

6. Sauté garlic

   Add the minced garlic to the wok and stir‑fry for 30 seconds until fragrant, being careful not to burn.

   Time: PT30S

   Temperature: 180°C

7. Cook the chicken

   Add the marinated chicken pieces. Stir‑fry 5‑6 minutes, or until the chicken is opaque and reaches an internal temperature of 165°F (74°C).

   Time: PT6M

   Temperature: 180°C

8. Add vegetables

   Stir in diced carrot and thawed peas. Cook 2 minutes until just tender.

   Time: PT2M

   Temperature: 180°C

9. Combine rice

   Add the cooled rice, breaking any clumps with the spatula. Stir‑fry 3 minutes, allowing each grain to coat with oil and flavor.

   Time: PT3M

   Temperature: 180°C

10. Season

    Pour the saffron‑infused water, soy sauce (or tamari), and give a quick toss for 1 minute. Taste and adjust salt/pepper if needed.

    Time: PT1M

    Temperature: 180°C

11. Finish and serve

    Stir in sliced spring onions, remove from heat, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

28 g

Carbohydrates

65 g

Fat

18 g

Fiber

4 g