"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai-Style Curried Chicken Fried Rice Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Thai-Style Curried Chicken Fried Rice, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Moreland
Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T. dark brown sugar
3 T. oyster sauce
1 T. soy sauce
2 small (about 8 oz.) boneless skinless chicken breasts, cut into ¼ inch pieces
1/2 tsp. salt
3 1/2 T. peanut or vegetable oil
2 large eggs, beaten lightly
1 tsp. plus 1 T. curry powder
1/3 large onion, sliced thin
2 medium garlic cloves, minced
(about 2 tsp.)
5 Thai green or 3 jalapeño chilies, seeded and minced (about 2 T.)
6 c. cold cooked white rice, large clumps broken up with fingers
2 medium scallions, sliced thin (about 1/2 c.)

Directions:
Directions:
Dissolve sugar in fish and soy sauces in small bowl; set aside. Season chicken with 1/2 teaspoon salt; set aside. Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside. Return skillet to burner, increase heat to high and heat skillet until hot, about 1 minute; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add one teaspoon curry and cook until fragrant, about 30 seconds; add chicken and cook, stirring constantly, until cooked through, about two minutes. Transfer to bowl with eggs and set aside. Return skillet to high heat and heat until hot, about one minute; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add onion and one tablespoon curry and cook, stirring constantly, until onion is softened, about three minutes. Stir in garlic and chilies; cook until fragrant, about 30 seconds. Add rice and fish sauce mixture; cook, stirring constantly and breaking up rice clumps until mixture is heated through, about 3 minutes. Add eggs and chicken, scallions, and cilantro; cook, stirring constantly until heated through, about 1 minute. Serve immediately with lime wedges.

Number Of Servings:
Number Of Servings:
Makes about 8 cups, serving 4 to 6
Preparation Time:
Preparation Time:
Less than 30 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

134W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!