Chicken Curry Fried Rice

Chicken Curry Fried Rice

Curry spices infused in cooked rice with tender chicken and crisp vegetables.

Simple Ingredients, easy steps and  yet a

fullfilling dish 

Any kind of rice will do to make fried rice. You can also replace it with brown rice or quinoa for a healthier version. I always cook mine in the rice cooker and thoroughly chilled . Freshly cooked rice will never work as you will end up with a soggy final product.

I added long beans, carrot , bell pepper and potatoes . Feel free to use any vegetables you prefer. 

Let's get cooking!

INGREDIENTS

: 3 1/2 cup cooked rice

: 2 potatoes ( diced and fried)

: 500g chicken breast ( cut into small bite 

  sizes)

: 5 cloves garlic ( pound)

: 1 inch ginger ( pound)

: 1 big onion 

 

: 1 tbsp mustard seed

: 2 tbsp chicken curry powder

: 2 tbsp dry prawns (pound)

: 2 green chillies

: 3 ripe tomatoes (chopped)

: 1/2 carrot ( diced)

: 1/2 green pepper ( diced)

: 3 long beans ( cut into 1 cm long)

: 3 stalk curry leaves

: Salt and black pepper to taste

METHOD:

: In a large wok, heat oil on a medium heat.

  Add diced potatoes, Fry until cooked   

  through.  Set aside 

: In the same wok add mustard seeds. When

  mustard seeds start to crack add in onion,

  pounded ginger garlic paste, dry prawns,

  green chillies and  curry leaves. Cook until

  onions become slightly brown and   

  aromatic

: Add chopped tomatoes , chicken and curry

  powder. Cook until tomatoes becomes 

  mushy and chicken is cooked.

: Once cooked add in the vegetables. Cook

  for a minute. 

: Stir in the cooked rice . Season with salt and

  pepper. After the rice and veggies are 

  mixed together. Keep cooking for extra one

  minute on high heat.

: Dish out and serve .

: Enjoy!

Recipe adapted from Chef Wan cookbook with slight changes.

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