Lunch: Singapore-Style Chicken Fried Rice

Recipe by Frank P. Melodia , Sarah Reynolds and Marie Simmons Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables.

Ingredients

3 tbsp. canola oil
1 large onion
1 package sliced Canadian bacon
1 bunch bok choy
1 large red bell pepper
2 tsp. finely chopped, peeled fresh ginger
3 clove garlic
8 oz. skinless, boneless chicken
3 large eggs
1 1/2 tsp. madras curry powder
4 c. cooked brown basmati rice
2 tbsp. low-sodium soy sauce

Instructions

Heat 2 teaspoons of the oil in a large nonstick skillet or wok over medium-high heat. Add onion and bacon and stir-fry 4 minutes. Add bok choy; stir-fry 2 minutes or until leaves have wilted. Add bell pepper, ginger, and garlic; stir-fry until vegetables start to soften, about 4 minutes. Remove vegetables to a bowl.
Return skillet to heat; add 1 tablespoon of the oil. When hot, add chicken and stir-fry 3 to 4 minutes or until cooked through. Remove chicken to bowl with vegetables.
Return skillet to heat; add 1 teaspoon of the oil. When hot, add eggs and scramble just until set. Add eggs to bowl with vegetables and chicken.
Return skillet to heat; add the remaining 1 tablespoon oil to skillet along with curry powder and cook over medium-high heat 30 seconds, stirring, until fragrant. Add rice and stir-fry until coated evenly. Cook rice undisturbed until bottom is slightly crisp, about 3 to 4 minutes.
Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes longer.

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