| Author | viji_kg | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | 15 Minutes | |
| Recipe Type | Rices | Preparation Time | 10 Minutes |
| Ingredient | Chicken | Standing Time | 10 Minutes |
Fried rice made with Curry powder, Peas, Egg and Chicken
Recipe of Curry Chicken fried rice.
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Carrots,bell Peppers(for Garnishing) | ||
| Egg | 2 | Numbers |
| Curry Powder | 1 | Tablespoons |
| Onions Sliced Lengthwise | 1 | Cup |
| Soy Sauce | 1 | Teaspoons |
| Chicken Broth | 1/3 | Cup |
| Peas | 1/2 | Cup |
| Basmati Rice(cooked And Cooled) | 4 | Cup |
| Cumin Powder | 1 | Teaspoons |
| Oil | 3 | Tablespoons |
| Salt | To Taste | |
| Pepper | To Taste |
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. Fry the bell peppers and carrots. Garnish it over the prepared rice. Serve with some fresh salad.
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