Spicy Fried Rice with Chicken Curry
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 15 G., saturated fats 2 G., proteins 25 G., carbohydrates 37 G., fiber 2 G., cholesterol 137 mg, sodium 646 mg, sugar 2 G.
Calories 390, total fat 15 G., saturated fats 2 G., proteins 25 G., carbohydrates 37 G., fiber 2 G., cholesterol 137 mg, sodium 646 mg, sugar 2 G.
Savory curry powder and chili oil pair beautifully with sweet corn and bell pepper in this chicken fried rice dish. This recipe is a great way to use up leftover rice from last night's dinner. Instead of chicken breast, use boneless, skinless thighs. The dark meat will stay juicy, even if you overcook it a bit.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 large egg, beaten
- 2 skinless, boneless chicken thighs, cut into 1cm pieces.
- 0.5 cup red bell pepper, diced
- 0.5 cup frozen corn kernels, thawed
- 1 teaspoon curry powder
- 1 teaspoon finely grated ginger root
- 3 cups cooled cooked long-grain white rice
- 3 tablespoons thinly sliced green onions
- 1.5 tsp Asian chili oil (or to taste)
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Recipes with similar ingredients: chicken thighs, long-grain rice, corn, sweet pepper, green onions, eggs, chili oil, curry
Cooking the dish according to the recipe:
- Heat a large nonstick skillet or wok over high heat and add 1 tablespoon vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; remove to a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the bell pepper, corn, curry powder, ginger, and 1/4 teaspoon of salt and cook, stirring, for 2-3 minutes.
- Add the rice, stirring to prevent lumps, and spread it out in an even layer. Cook until the rice is heated through, about 3 minutes. Return the egg, chicken, and any juices to the pan and cook, stirring to break up the egg and thoroughly combine it with the rice, about 1 minute. Season with salt, if needed. Sprinkle with green onions, drizzle with hot oil, and serve.
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