Curried Beef Fried Rice Recipe Recipe For Chicken

CURRY CHICKEN FRIED RICE

Steps:

• Heat oil in a large skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
• Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in precooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
• Add all the seasoning including curry powder, soy sauce, salt and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
• Serve warm on a plate and garnish with chopped parsley.

SPICY CURRIED CHICKEN FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
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CURRIED BEEF WITH RICE

Steps:

• In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

BEEF OR CHICKEN FRIED RICE (ASIAN)

Steps:

• Slice beef or chicken breast into thin strips.
• For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
• Marinate meat for several hours (over night is best).
• Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
• Grate the carrots.
• Slice the dried chilies lengthwise.
• Scramble the eggs lightly in a bowl.
• Heat the oil in a wok or deep pan.
• Fry the eggs until set, remove and slice into strips.
• Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
• Stir fry the meat until cooked, and then remove.
• Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
• Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
• Stir fry until all is heated through.
• Serve immediately.

CURRIED CHICKEN WITH RICE

Steps:

• Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.

CHICKEN CURRIED FRIED RICE

Steps:

• Chop vegetables and prepare the shrimp.
• Heat oil in a wok or a large fring pan over high heat.
• Add garlic, onion, and peas in the pan and saute.
• Add green pepper and chicken in the pan and saute.
• Add rice in the pan and mix with the ingredients.
• Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
• Turn the heat down to low, and add Worceter sauce.
• Stir quickly and stop the heat.

CURRIED FRIED RICE

Steps:

• In a large skillet or wok, heat 1 tablespoon oil, add beaten eggs and cook on moderately high heat.
• When the edges begin to set, lift them with a spatula and tilt the pan to allow uncooked egg to run under (onto the hot skillet).
• After 2 or 3 minutes, when the bottom is set, flip the omelet over. You may need to cut it into sections to flip it. As soon as it's fully cooked, transfer it from skillet to plate.
• Cut egg into long, 1/2″ wide strips and set aside.
• Wipe the skillet and heat the 2 tablespoons of oil on medium heat. Add the garlic and curry powder/paste. Cook for 1 minute, stirring constantly to prevent scorching.
• Add the tomatoes and spinach. Stir-fry on high until the spinach just wilts.
• Add the rice and peas and cook until heated through. Add in egg strips, soy sauce and lemon/lime juice.
• Add more soy sauce to taste (or not). Serve immediately.