Curried chicken fried rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dark sesame oil |
| ½ | cup | Diced onion |
| 1 | Garlic clove, minced | |
| 6 | ounces | Boneless skinless chicken breast halves, cut into 1/2-inch pieces |
| 1 | cup | Frozen green peas, thawed |
| ⅓ | cup | Low-salt chicken broth |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Ground cumin |
| 1¼ | cup | Cold cooked basmati rice |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Vegetable cooking spray | ||
| 2 | Eggs, lightly beaten | |
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 2 minutes. Add chicken; saute 3 minutes. Add peas, broth, curry, and cumin; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in rice, salt, and pepper; cook until thoroughly heated. Spoon mixture into a medium bowl; set aside, and keep warm. Wipe skillet with a paper towel.
Coat skillet with cooking spray, and place over medium heat until hot. Add eggs; tilt skillet so eggs cover bottom. Cook 2 minutes or until almost set (do not stir); turn eggs over, and cook an additional minute or until set.
Remove the eggs from skillet, and chop. Add chopped eggs to the rice mixture, and stir well. Yield: 2 servings (serving size: 1-½ cups).
Per serving: 683 Calories; 9g Fat (12% calories from fat); 40g Protein; 108g Carbohydrate; 230mg Cholesterol; 553mg Sodium Recipe by: Cooking Light, Sept. 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.