Curry Chicken Fried Rice
The joy of cooking is contagious! We recently featured this recipe as our first Weekend Meal Box. The recipe is quite simple, quick and tasty. Serves 4-6 people or a few hungry ones.
RICE: Prepare 3 cups of uncooked rice as you normally would in your rice cooker or make it on the stove top. One extra step here is to add 1 tbs of curry powder to the raw rice and give it a stir. Push the "on" button for the rice cooker and check back in about 12 mins then it should be done.
CHICKEN MARINADE: Cut your chicken breast into 1-inch cubes and place into a medium sized bowl. Add marinade ingredients, cover and leave to marinade while the rice is cooking.
1tbsp curry (or garam masala) seasoning
1tsp fish sauce,
1/2 tsp pepper,
1tsp oil. Cover and leave to marinade while the rice is cooking.
Dice one red bell pepper one green bell pepper.
3 large, fresh, basil leaves
FRYING THE RICE:
Set wok or large frying pan on hot. Add a little cooking oil to pan then add in the chicken.
Toss and cook the chicken for 4 mins.
Add the peppers and cook for 1min.
Then add in about half of the cooked rice and toss for 2 min.
Add the remaining rice and toss everything well until all the rice is evenly incorporated with the chicken, about 2 mins.
Then add in a handful of basil leaves. Continue to toss everything together well, for about 1 min. Remove the rice from hot pan onto a large serving platter. If you don’t have a large enough pan you can cook half of the rice and ingredients and repeat until you finish the chicken and rice. Serve and enjoy!
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