Rice: Curried Chicken Fried Rice
Source of Recipe
Cooking Light, Sept. 1995, page 128
List of Ingredients
1 teaspoon dark sesame oil (or use additional broth or cooking spray)
1/2 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 (may wish to omit or sub. blanched/steamed snow peas)
1/3 cup low-salt chicken broth
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 1/4 cups cold cooked basmati rice
(original recipe calls for 1/4 teaspoon salt )
1/8 teaspoon pepper
Vegetable cooking spray
2 eggs lightly beaten (or substitute egg whites only)Recipe
Heat oil in a large nonstick skillet over medium heat (or use broth or cooking spray for this step). Add onion and garlic; sauté 2 minutes. Add chicken; sauté 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.
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