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
CHICKEN CURRY FRIED RICE RECIPE - (4.5/5)
Provided by Silvermama
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over hi heat. When quite hot, saute garlic and stir-fry until slight golden, about 5 seconds. Add ginger and onion and saute until onion is softened, 3-4 min. Stir in curry powder, chili powder and coriander. Add rice and raisins blending well. Stir in soy sauce and chicken blending well. Add scallion and cilantro. Stir fry for another 30 seconds. Can also add other ingredients to taste, i.e., sliced almonds, pineapple, water chestnuts, etc.
CHICKEN FRIED RICE
This thrifty Asian-inspired one-pot recipe uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables
Provided by Lucy Netherton
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
- Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
- Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
Nutrition Facts : Calories 443 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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
CHICKEN FRIED RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
CURRIED CHICKEN WITH RICE
This is an excellent dish served over a bed of rice. A great company dish. Beautiful presentation. Serve over a bed of hot cooked rice (preferably basmati) if desired.
Provided by Velva Knapp
Categories World Cuisine Recipes Asian Indian
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 912.9 calories, Carbohydrate 41.7 g, Cholesterol 212.8 mg, Fat 58.6 g, Fiber 5.3 g, Protein 57.1 g, SaturatedFat 14.4 g, Sodium 220.2 mg, Sugar 31.4 g
CURRIED CHICKEN WITH RICE
This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?").
Provided by Debber
Categories Curries
Time 55m
Yield 10 chicken pieces
Number Of Ingredients 12
Steps:
- THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
- THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).
- THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
- Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.
- Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
- Simmer chicken until tender (about 30-40 minutes).
- Mix cornstarch & water.
- Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.
- Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
- Serve with rice and use sauce for gravy.
Nutrition Facts : Calories 208.9, Fat 6.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 222.9, Carbohydrate 34.1, Fiber 2.2, Sugar 2.2, Protein 4.7
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