Curried Chicken Fried Rice Recipe

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1 vote | 1072 views
Servings: 2

Ingredients

Cost per serving $1.40 view details
  • 1 tsp dark sesame oil
  • 1/2 c. diced onion
  • 1 x garlic clove chopped
  • 6 ounce boneless skinless chicken breast halves cut into 1/2-inch pcs
  • 1 c. frzn green peas thawed
  • 1/3 c. low-salt chicken broth
  • 1 tsp curry pwdr
  • 1/2 tsp grnd cumin
  • 1 1/4 c. cool cooked basmati rice
  • 1/4 tsp salt
  • 1/8 tsp pepper Vegetable cooking spray
  • 2 x Large eggs lightly beaten

Directions

  1. Heat oil in a large nonstick skillet over medium heat. Add in onion and garlic; saute/fry 2 min. Add in chicken; saute/fry 3 min. Add in peas, broth, curry, and cumin; bring to a boil. Reduce heat, and simmer 2 min. Stir in rice, salt, and pepper; cook till thoroughly heated. Spoon mix into a medium bowl; set aside, and keep hot. Wipe skillet with a paper towel.
  2. Coat skillet with cooking spray, and place over medium heat till warm. Add in Large eggs; tilt skillet so Large eggs cover bottom. Cook 2 min or possibly till almost set (don't stir); turn Large eggs over, and cook an additional minute or possibly till set. Remove the Large eggs from skillet, and chop. Add in minced Large eggs to the rice mix, and stir well.
  3. Yield: 2 servings (serving size: 1-1/2 c.).
  4. NOTES : I used 1 c. egg substitute and less meat. Also added a c. of bean sprouts with 2 c. of rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 352g
Recipe makes 2 servings
Calories 359  
Calories from Fat 79 22%
Total Fat 8.92g 11%
Saturated Fat 2.28g 9%
Trans Fat 0.02g  
Cholesterol 241mg 80%
Sodium 484mg 20%
Potassium 463mg 13%
Total Carbs 42.49g 11%
Dietary Fiber 4.5g 15%
Sugars 5.41g 4%
Protein 26.63g 43%
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