Curried Fried Rice with Chicken Recipe
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If you've made Grilled Thai Chicken and served it with rice, this is a terrific second meal using any leftovers from both. I use Madras-syle (hot) curry powder
Ingredients
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-1/2 tablespoons chopped fresh ginger
- 1 small onion, roughly chopped
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 4 cups cooked jasmine rice; clumps broken up (start with 1-1/3 cups raw rice)
- 1/2 cup golden raisins
- 3 tablespoons soy sauce; more for serving
- 1 cup shredded Grilled Thai Chicken, at room temperature
- 1 scallion (white and green parts), thinly sliced
- 2 tablespoons finely chopped fresh cilantro
- 1 cucumber, peeled if you like, halved, seeded, and thinly sliced on the diagonal
- 1 lime, cut into wedges
- Heat the oil in a large nonstick skillet or straight-sided saute pan over high heat. When it's quite hot, add the garlic and stir-fry until slightly golden, about 5 seconds. Add the ginger and onion; stir fry until the onion is softened, 3 to 4 min. Stir in the curry powder, chili powder, and coriander. Add the rice and raisins, blending well. Stir in the soy sauce, chicken, scallion and cilantro. Stir-fry for another 30 seconds, until chicken is just heated through. Transfer to a platter, garnish with cucumber and lime, and serve hot with extra soy sauce on the side.
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