<-----googlescript--->

Curried Chicken Fried Rice



  • Prep Time: N/A
  • Cooking Time: N/A

Curried Chicken Fried Rice

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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: 1-1/2 cups).

Per serving: 683 Calories; 9g Fat (12% calories from fat); 40g Protein;
108g Carbohydrate; 230mg Cholesterol; 553mg Sodium

Ingredients:

1 ts Dark sesame oil
1/2 c Diced onion
1 Garlic clove, minced
6 oz Boneless skinless chicken
-breast halves, cut into
-1/2-inch pieces
1 c Frozen green peas, thawed
1/3 c Low-salt chicken broth
1 ts Curry powder
1/2 ts Ground cumin
1 1/4 c Cold cooked basmati rice
1/4 ts Salt
1/8 ts Pepper
Vegetable cooking spray
2 Eggs, lightly beaten

Serves:

2 Servings
Flag as inappropriate