Turmeric Rice and Grilled Spice Chicken

Got old rice that needs a pick-me-up? Try this quick recipe for a dash of flavor on a healthy dish.

By Diane Nicole Go

When everyone else is having burgers for dinner, I’m stuck cooking food for myself because I’m on a lifelong quest to save all the cows. Joking aside, it’s because I don’t eat beef.

Usually, I would just heat up last night’s leftovers, but where’s the fun in that? Instead, I used this chance to experiment in the kitchen and whip up something great (and healthy) for myself.



Turmeric Fried Rice
– 4 cups white rice, cooled (I usually use day-old rice for this. You can also substitue with cooked brown rice.)
– 4 cloves garlic, minced
– 1 tbsp corn oil
– 2 tsp Turmeric powder
– ¼ cup raisins
– Salt and Pepper to taste

Grilled Spiced Chicken
– 2 pcs Chicken Breast, boneless
– 1 tbsp oil to cook

Spiced Rub
– ½ tsp brown sugar
– 1 tsp paprika
– 2 tsp Cumin
– 1 tsp salt
– 1 tsp Garlic powder
– 1 tsp Onion powder
– 1 tsp Coriander
– 1 tsp Thyme
– ½ tsp Cayenne Pepper
– a dash of black pepper


Turmeric Fried Rice

Start by first breaking apart your white rice so it doesn’t clump up when cooking. Then heat your pan and keep the heat at medium. Once the pan is hot, put in your oil and garlic. Add a pinch of salt. When you can already smell the garlic, add your rice and turmeric powder, and stir fry for about 2-3 minutes, until the rice is evenly coated. Toss in the raisins and set aside.

Grilled Spice Chicken

In a bowl, mix all the ingredients for the spiced rub. Cut your chicken breasts into strips, and coat it in the spiced rub. Heat a grill pan to medium to high heat, and pour in your oil. Lay the chicken strips on the pan, set the heat to medium, and cook for 4 minutes, or until juices run clear. Flip constantly and keep a close eye on the chicken strips, because the sugar in the rub tends to cook faster than the meat itself. Serve with the Turmeric Fried rice for that Mexican-Indian fusion.


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