Nutritious and Delicious: Curry Chicken Fried Rice

The holiday eating season has come to an end and its time to start off the new year with healthy eating. So, here’s a quick, healthy and cheap rendition of classic chicken fried rice.
Curry Chicken Fried Rice
–        3-4 cups of cooked brown rice (this is a great way to use left over rice!)
–        1 boneless chicken breast, chopped into small, bite-size pieces
–        Cooked veggies of your choice, broccoli, peas or carrots work best
–        1 tablespoon of soy sauce
–        4 green onions, sliced
–        3 cloves of garlic, minced
–        1 small piece of ginger cut into thin slices
–        1 egg
–        Stir-fry sauce made up of:

  • 3 tablespoons of chicken stock
  • 3 tablespoons of soy sauce
  • 1 tablespoon of lime juice
  • ¼ teaspoon ground pepper
  • ¼ teaspoon of sugar

Warm a large frying pan over high or medium heat. Add 2 tablespoons of oil and spread it evenly across the pan. Add the sliced onions, garlic and ginger and fry for 1 minute. Then add the chicken and stir-fry 2-3 minutes. Throw in some veggies to let them heat up too.
Keeping heat high and add the rice. Before adding, make sure the rice is not clumped together. To loosen rice add a tiny bit of oil, if needed. Gently lift and turn the rice. Gradually add the stir-fry sauce 1-2 tablespoons at a time. Try to keep the pan as dry as possible throughout the cooking process.
After 10 minutes, mixed the egg with the contents of the pan in low heat. Continue to stir-fry everything together until rice is light and falls easily into separate grains. Serve and enjoy!

Leave a Reply

You must be logged in to post a comment.