My Recipe Box

Curried Fried Rice with Chicken


Serves four.

If you've made Grilled Thai Chicken  and served it with rice, this is a terrific second meal using any leftovers from both. I use Madras-syle (hot) curry powder

  • 3 Tbs. vegetable oil
  • 4 cloves garlic, minced
  • 1-1/2 Tbs. chopped fresh ginger
  • 1 small onion, roughly chopped
  • 1 tsp. curry powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 4 cups cooked jasmine rice; clumps broken up (start with 1-1/3 cups raw rice)
  • 1/2 cup golden raisins
  • 3 Tbs. soy sauce; more for serving
  • 1 cup shredded Grilled Thai Chicken, at room temperature
  • 1 scallion (white and green parts), thinly sliced
  • 2 Tbs. finely chopped fresh cilantro
  • 1 cucumber, peeled if you like, halved, seeded, and thinly sliced on the diagonal
  • 1 lime, cut into wedges

Heat the oil in a large nonstick skillet or straight-sided sauté pan over high heat. When it's quite hot, add the garlic and stir-fry until slightly golden, about 5 seconds. Add the ginger and onion; stir fry until the onion is softened, 3 to 4 min. Stir in the curry powder, chili powder, and coriander. Add the rice and raisins, blending well. Stir in the soy sauce, chicken, scallion and cilantro. Stir-fry for another 30 seconds, until chicken is just heated through. Transfer to a platter, garnish with cucumber and lime, and serve hot with extra soy sauce on the side.

nutrition information (per serving):
Calories (kcal): 490, Fat (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 3, Protein (g): 17, Monounsaturated Fat (g): 4, Carbohydrates (mg): 75, Polyunsaturated Fat (mg): 7, Sodium (g): 830, Cholesterol (g): 30, Fiber (g): 4,

Photo: Amy Albert

Made this twice now. Delish! First time followed the directions, second time I didn't have any ginger. Worried the flavor would suffer but still good. I added a scrambled egg and some leftover zucchini I had in the fridge, and some diced carrots. Great way to use the leftover chicken!

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