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Curry Fried Rice
Vibrant yellow curry gives this dish a distinct Thai flavour.


Long grain white rice 1  cup 250  mL
Medium sweetened coconut, toasted 1/3   cup 75  mL
Water 2  cups 500  mL
Salt 1/2  tsp. 2  mL
   
Cooking oil 1  tbsp. 15  mL
Boneless, skinless chicken breast halves (about 2), chopped 8 oz.  225 g 
Salt 1/2  tsp. 2  mL
Pepper 1/4  tsp. 1  mL
Cayenne pepper 1/16  tsp. 0.5  mL
   
Finely chopped red pepper 1  cup 250  mL
Finely chopped red onion 2/3  cup 150  mL
Finely grated, peeled gingerroot 1  tsp. 5  mL
   
Curry powder 4  tsp. 20  mL
   
Cooking oil 1  tbsp. 15  mL
Large eggs, fork-beaten
   
Can of baby corn, drained and chopped 14 oz.  398 mL 
   
Chopped fresh cilantro or parsley (or 1 1/2 tsp., 7 mL, dried) 2  tbsp. 30  mL
Green onions, sliced thinly


Measure first 4 ingredients into medium saucepan. Bring to a boil on medium. Reduce heat to medium-low. Cover. Simmer for 15 minutes, without stirring. Remove from heat. Let stand, covered, for about 5 minutes until rice is tender. Fluff with fork. Cool.

Heat wok or large frying pan on medium-high until very hot. Add first amount of cooking oil. Add chicken. Sprinkle with salt, pepper and cayenne pepper. Stir-fry for 4 to 5 minutes until chicken is no longer pink.

Add red pepper, onion and ginger. Stir-fry for 3 to 4 minutes until onion is softened.

Add curry powder. Stir-fry for about 1 minute until fragrant. Transfer to medium bowl. Cover to keep warm.

Heat second amount of cooking oil in wok. Add egg. Cook for about 1 minute, without stirring, until almost firm. Turn. Immediately cut egg with edge of lifter until finely chopped.

Add rice mixture and corn. Stir-fry, breaking up rice, until corn is hot. Add chicken mixture. Stir-fry for about 1 minute until heated through. Transfer to serving platter.

Sprinkle with cilantro and green onion. Makes 7 cups (1.75 L).

1 cup (250 mL): 259 Calories; 7.7 g Total Fat (3.2 g Mono, 1.7 g Poly, 2 g Sat); 80 mg Cholesterol; 35 g Carbohydrate; 2 g Fibre; 13 g Protein; 474 mg Sodium


Reprinted from Herbs & Spices © Company's Coming Publishing Limited  www.companyscoming.com

 

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