SPICY CURRIED CHICKEN FRIED RICE
Zesty curry powder and chili oil meet sweet corn and red bell pepper in this colorful chicken fried rice.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
YELLOW CURRY FRIED RICE
This curried fried rice is a meal in itself! The flavors are exotic and wonderful and this dish is really filling.
Provided by genalynne
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
- Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
- Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 29.2 g, Cholesterol 7.6 mg, Fat 20.8 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 504.5 mg, Sugar 4.5 g
CURRIED FRIED RICE WITH PINEAPPLE
This is a special fried rice popular in Thai restaurants and called Khao Pad. It has a bit of heat a little sweetness and some crunch. -Joanna Yuen, San Jose, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm., In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.
Nutrition Facts :
CURRIED FRIED RICE
This is a delicious, savory, thoroughly Westernized side dish for those who may not be huge curry fans but would like an interesting alternative to that typically boring white rice with your meal. This is flavorful and not as hot as most Thai or Indian curries. It's also a glorious, vivid yellow when it's finishes, so goodbye to your typical ghostly-pale side of rice!
Provided by Rare Affaire
Categories Long Grain Rice
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Make the curry blend by mixing the turmeric, ginger, coriander, cardamom and cayenne in a small bowl and set aside.
- Prepare the rice by your preferred method. (We have a rice cooker that makes the job pretty foolproof, but when we want the rice to be extra savory, we substitute chicken stock/broth for the salted water, and that means we basically make a pilaf: rinse the rice until the water runs clear and drain. Heat a tablespoon of oil in a large sauce pot over medium-low heat, add the rice and toss, cooking until the rice begins to turn slightly translucent. Add 3 1/2 cups of warm water and 1 tsp of sea or kosher salt, or use chicken broth and omit the salt. Bring up to a boil then reduce to a simmer on medium-low. Simmer until the liquid is absorbed, about 15 minutes, then remove from the heat and cover. Let the rice stand 5 minutes, then fluff with a fork. Taste and season if more salt is needed.).
- In a large frying pan or wok, heat the 2 Tbls oil and 2 Tbls butter on medium-low heat. Do not let the butter burn. When the butter stops giving off steam (you've made a simplified form of ghee), add the onion and curry blend.
- Sweat the onion (i.e. cook it until it turns translucent) about 5 minutes. It's okay to get some browning with the onion if you like, but don't caramelize them too heavily.
- Add the rice and turn up the heat to medium. Toss thoroughly to distribute the curry evenly.
- Keep a close eye on the rice as it fries and stir to prevent sticking, but don't stir constantly as this will dry the rice and break it up, preventing it from browning. If you have trouble with sticking, add a bit more oil (not butter). The less you stir, the more it will brown, but the greater the chance of sticking.
- Fry to your personal preference, stirring as needed. Some folks want to just give it a quick fry and serve right away, giving you more tender rice. We prefer to cook it a bit longer so we get a little browning, giving us a nice mix of crunchy bits with the more tender grains. But if you like your fried rice chewy, cook it even a bit longer, however beware cooking it too long or you'll get delicious curried buckshot!
- Garnish with slivered green onion (optional).
Nutrition Facts : Calories 470.3, Fat 13.6, SaturatedFat 4.4, Cholesterol 15.3, Sodium 1227.7, Carbohydrate 78.4, Fiber 2.4, Sugar 1.6, Protein 7.3
CURRIED FRIED RICE
Make and share this Curried Fried Rice recipe from Food.com.
Provided by CarBroker
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 447.9, Fat 17.1, SaturatedFat 3.3, Cholesterol 186, Sodium 582.6, Carbohydrate 58.4, Fiber 7.7, Sugar 5.1, Protein 15.5
COCONUT CURRIED FRIED RICE WITH PINEAPPLE
This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.
Provided by pinnym00
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
- Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
- Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g
CHICKEN CURRIED FRIED RICE
Make and share this Chicken Curried Fried Rice recipe from Food.com.
Provided by Kute_Honey
Categories Asian
Time 15m
Yield 3 plates, 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 547, Fat 5.6, SaturatedFat 0.8, Sodium 438.6, Carbohydrate 111.1, Fiber 4.2, Sugar 2.9, Protein 10.5
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