Chicken Fried Rice with Curry

Thai-Chicken-Fried-Rice-with-Curry

Most fried rice dishes are gently seasoned and this version has added curry and pepper. This makes a good accompaniment for grilled fish or meat and you can also add eggs and/or chicken for a more substantial dish just what I did in this version.

Ingredients:

serves 4

  • 6 oz. (175 g) boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp. vegetable oil
  • 1 tbsp. slivered fresh gingerroot
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1½ cups (about 4 oz/125 g) sliced fresh mushrooms
  • 2 tsp. red curry paste
  • ¼ tsp. ground turmeric
  • 1 tsp. granulated sugar
  • ¼ tsp. black pepper
  • 2 tbsp. fish sauce
  • ½ cup finely sliced green beans
  • 4 cups cold cooked rice
  • 2 tbsp. chopped fresh cilantro leaves, for garnishing
  • 3 chopped green onions, for garnishing


( Kitchen Conversion )

Procedures:
  1. Heat 1 tbsp. oil in a wok or a large skillet over medium-high heat. Stir-fry chicken until lightly browned. Set aside.
  2. In the same skillet, heat the remaining oil. Add ginger, onion, garlic and stir-fry for 1-2 minutes until soft and fragrant. Stir in mushrooms and cook for another 2 minutes.
  3. Add curry paste, turmeric, sugar, black pepper and fish sauce; stir to combine.
  4. Add the green beans and stir-fry for 1 minute. Stir in rice and toss for 5-6 minutes until heated through. Add the cooked chicken and toss to combine.
  5. Garnish with green onions and cilantro leaves.

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