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.
- 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
( Baking Conversion Chart )
- Heat 1 tbsp. oil in a wok or a large skillet over medium-high heat. Stir-fry chicken until lightly browned. Set aside.
- 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.
- Add curry paste, turmeric, sugar, black pepper and fish sauce; stir to combine.
- 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.
- Garnish with green onions and cilantro leaves.