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  • Curried Chicken Fried Rice

    1 vote
    Curried Chicken Fried Rice
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp dark sesame oil
    • 1/2 c. diced onion
    • 1 x garlic clove chopped
    • 6 ounce boneless skinless chicken breast halves cut into 1/2-inch pcs
    • 1 c. frzn green peas thawed
    • 1/3 c. low-salt chicken broth
    • 1 tsp curry pwdr
    • 1/2 tsp grnd cumin
    • 1 1/4 c. cool cooked basmati rice
    • 1/4 tsp salt
    • 1/8 tsp pepper Vegetable cooking spray
    • 2 x Large eggs lightly beaten

    Directions

    1. Heat oil in a large nonstick skillet over medium heat. Add in onion and garlic; saute/fry 2 min. Add in chicken; saute/fry 3 min. Add in peas, broth, curry, and cumin; bring to a boil. Reduce heat, and simmer 2 min. Stir in rice, salt, and pepper; cook till thoroughly heated. Spoon mix into a medium bowl; set aside, and keep hot. Wipe skillet with a paper towel.
    2. Coat skillet with cooking spray, and place over medium heat till warm. Add in Large eggs; tilt skillet so Large eggs cover bottom. Cook 2 min or possibly till almost set (don't stir); turn Large eggs over, and cook an additional minute or possibly till set. Remove the Large eggs from skillet, and chop. Add in minced Large eggs to the rice mix, and stir well.
    3. Yield: 2 servings (serving size: 1-1/2 c.).
    4. NOTES : I used 1 c. egg substitute and less meat. Also added a c. of bean sprouts with 2 c. of rice.

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