2chicken breast(boneless and skinless) cut into small cubes
¼teaspoonsalt
½teaspoonblack pepper
3largeeggs
¾teaspoonginger, grated
4clovesgarlic, minced
½cuponions, chopped
½cupgreen peas
1red bell pepper, diced
½cupcarrots, diced
4cupscooked rice
⅓cupwater
2 ½tablespooncurry powder
3green onion, sliced
Instructions
Season the chicken with salt and pepper on both sides and set aside.
2 chicken breast, ¼ teaspoon salt, ½ teaspoon black pepper
Cook the eggs: Heat a tablespoon of oil in a skillet over medium-high heat, add the eggs, and cook until fully cooked; transfer it to a plate and set aside.
1 tablespoon vegetable oil, 3 large eggs
Now, add another tablespoon of oil to the same skillet, and cook the chicken pieces until fully cooked through. Transfer the cooked chicken breasts to a plate, and then set it aside.
1 tablespoon vegetable oil, 2 chicken breast
In the same skillet, add onions, carrots, and bell pepper and cook for 3-4 minutes (stirring occasionally) until slightly softened.
½ cup onions, ½ cup carrots, 1 red bell pepper
Add ginger, garlic, sir and then add the peas and cook for 1-2 minutes more.
¾ teaspoon ginger, 4 cloves garlic, ½ cup green peas
Stir in the cooked rice, breaking it up with a spatula, and curry powder.
4 cups cooked rice, 2 ½ tablespoon curry powder
Drizzle in the water and mix well until incorporated.
⅓ cup water
Return cooked chicken and eggs back to the skillet, add salt and pepper and mix until combined.
Garnish with green onions, and serve!
3 green onion
Notes
Go for the best curry powder. This will be the base of your recipe, to ensure that the dish tastes great go with a curry powder brand known for its great flavor. On this note, never substitute yellow curry powder with something else.
Make this dish on day-old rice. Old rice tends to be drier, so the flavor sticks to it better. Cooked rice can be too mushy and moist.
Do not cook the Fried Rice all in one go. Make sure to follow the recipe and cook the dish in parts.