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Cooking with Co-op Basics: Curry Fried Rice with Chicken


Curry Fried Rice with Chicken
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  • CourseMain Dish, Side dish
  • CuisineGluten-free
Servings
4 people
Servings
4 people
Curry Fried Rice with Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish, Side dish
  • CuisineGluten-free
Servings
4 people
Servings
4 people
Ingredients
  • 2 cups bulk long grain brown rice
  • 1 lb chicken thighs
  • 2 large bulk eggs
  • 8 oz baby carrots
  • 8 oz frozen green beans
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 Tbsp curry powder
  • 1/2 bunch fresh cilantro
  • 2 small serrano chili peppers
  • 3 tsp canola oil
  • 1 pinch salt and pepper
Servings: people
Units:
Instructions
  1. Read though the entire recipe before getting started. Wash and dry all produce.
  2. Mince cilantro leaves and stems. Cut baby carrots in half if large and thinly slice into half-moons. Remove root end from serrano and discard; thinly slice pepper. Crack egg into small bowl; season with a pinch of salt and pepper and lightly beat using a fork. Remove chicken thighs from package; pat dry.
  3. Place brown rice, 4 1/2 cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 30 minutes until tender. Fluff with fork. While rice is cooking, begin cooking chicken thighs (Step #3).
  4. Heat 1 teaspoon oil in a medium sauté pan over medium heat. Season chicken thighs with salt and pepper. When pan is hot, add chicken to pan and sear each side for 8 – 10 minutes until golden, crispy and cooked through. (See notes) Remove chicken from pan and cut into 1/4 – 1/2 inch pieces. USDA recommends cooking chicken to an internal temperature 165 degrees F.
  5. Heat 1 teaspoon oil in pan used to cook chicken over medium heat. Add beaten eggs and stir, scrambling until fully cooked. Remove cooked egg from pan, add 1 teaspoon oil, carrots, curry, onion powder and garlic powder. Cook 1-2 minutes until aromatic. Turn heat up to medium high. Add rice, frozen green beans, chopped chicken thighs and scrambled egg to pan; stir-fry 4-5 minutes until rice is lightly browned.
  6. Remove from heat and add serrano and cilantro, stir until incorporated. Note: Adjust the heat to your preference by using more or less of the serrano slices!
  7. Serve fried rice on plates or in bowls with any extra serrano slices on the side for people add more. Enjoy!
Recipe Notes

Recipe notes:

  • This recipe makes a great use of leftovers! Did you family have left over cooked chicken from dinner last night? Use that in this step or plan your weekly meals to have roast chicken the night before.
  • Vegetables can be customized to your family’s favorite! Use frozen broccoli, shredded red cabbage, or whatever leftover veggies you have on hand.
  • Making fried rice is an awesome technique to apply to your favorite flavors. Love Mexican food? Use bulk taco seasoning in place of curry, and jalapenos in place of serrano. For an Italian take, substitute Italian seasoning, add ½ cup of pasta sauce when cooking carrots, add red pepper flakesinstead of serrano and service with parmesan cheese!

Recipe adapted from East Side Table. 

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