THAI CURRY CHICKEN FRIED RICE
Thai chicken fried rice is such a fulfilling dish. It is yummy, healthy and colorful. The tender and moist slices of chicken, the slightly charred rice with a tangy flavor of herbs and red curry, and the crispy pepper and cucumber, all coming together on one plate. The dish only takes 30 minutes to cook and you will be surprised that such a vibrant plate could be created from a few leftover ingredients in your fridge.
Provided by Maggie Zhu
Categories Main
Time 35m
Number Of Ingredients 16
Steps:
- Place chicken breast in a small bowl, and add 1 teaspoon light soy sauce and cornstarch. Mix well with fingers until chicken is coated with a thin layer of starch. Marinate at room temperature for 10 to 15 minutes.
- In a small bowl, combine the remaining 1 teaspoon of light soy sauce, the oyster sauce, the fish sauce and the sugar. Mix well and set aside.
- Heat 2 teaspoons of oil in a nonstick skillet over medium high heat. When oil is warm, spread chicken slices onto skillet. Grill for 2 minutes, until the bottom side turns golden brown. Flip and grill the other side, until the surface turns golden brown. Turn to lowest heat and transfer chicken to a plate. Set aside.
- Pour 1 teaspoon of oil into the same skillet and turn to medium high heat. Add red pepper and cucumber and stir until the vegetables are cooked through, about 2 minutes. Turn to low heat. Transfer cooked vegetables to the plate with the chicken.
- Add 2 teaspoons of oil, green onion and garlic into the same skillet. Stir a few times until fragrant. Add curry paste and stir to mix curry with the herbs until fragrant. Add 1 teaspoon of oil and rice. Use spatula to chop rice into small chunks. Chop and stir the rice until mixed well with curry paste.
- (Optional) Use spatula to move the rice to one side of the skillet. Add oil and egg on the other side. Wait until egg is slightly cooked on the bottom, then mix the egg with rice. Stir a few times until egg is cooked.
- Add chicken and vegetables back into skillet. Mix the sauce with a spoon and swirl into the skillet. Stir to mix everything well, for 1 to 2 minutes. Stop heat, add lime juice, and mix with spatula again. Carefully taste the rice and adjust seasoning if needed.
- Garnish with cilantro and serve warm.
Nutrition Facts : ServingSize 521 g, Calories 602 kcal, Carbohydrate 70.5 g, Protein 31.3 g, Fat 21.3 g, SaturatedFat 2.4 g, Cholesterol 64 mg, Sodium 660 mg, Fiber 2.3 g, Sugar 6.4 g
THAI FRIED RICE WITH PINEAPPLE AND CHICKEN
This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.
Provided by eatvancity
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
- Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
- Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
- Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g
THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!
My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!
Provided by SquadLeader
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Be sure rice is completely cool, better cold!
- Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
- Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
- Along with the garlic, add pork or chicken and fry until cooked.
- Add shrimp and cook until they turn pink.
- Add rice and toss thoroughly until coated with curry mixture and heated through.
- If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
- Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
- Now lightly toss the chopped green onions into the rice.
- Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!
Nutrition Facts : Calories 935, Fat 18.3, SaturatedFat 4.2, Cholesterol 127.3, Sodium 873.2, Carbohydrate 160, Fiber 7.2, Sugar 3.8, Protein 28.1
VEGETARIAN THAI CURRY FRIED RICE
This Thai curry fried rice includes red curry paste, coconut, ginger, and lemongrass all of which come to together to create a nice explosion of flavor. Although this recipe is vegetarian option it is common to can add chicken, shrimp, or pork to make this a complete balanced meal.
Provided by CookingWithShelia
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse rice a few times under cold running water until water runs clear.
- Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
- Remove from heat and sprinkle with Thai basil.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 35.2 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.9 g, Sodium 144.4 mg, Sugar 0.9 g
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