I was doing a cooking demo at a fundraising event for charity the other day and selected to make the Thai-Indian-inspired, curry chicken fried rice. The dish was a sellout and looked as delicious as it tasted. I had curry powder to help make the rice and chicken looked beautiful, then added the green basil leaves and red and yellow bell peppers for a delicious looking and memorable dish. The recipe is quite simple, it's just the frying of the rice that took the longest. I totally had fun that night in sharing my love for cooking with so many people and seeing how much they enjoyed my cooking just made it even more perfect. The joy of cooking is contagious!
RECIPE for 4 servings
Cooking the rice:
Use a rice cooker, prepare 4 cups of jasmine rice as you would for cooking of regular steamed rice. One extra step here is to add 1 tbs of cooking oil to the rice water and 1 tbs of curry powder. Mix raw rice with a spatula until all curry powder is incorporated. Push "on" button for the rice cooker and check back in about 10 mins then it should be done.
Once the rice is cooked. Remove the rice from the pot and let cool for 30 mins before storing in the refrigerator overnight before wok-frying.
Marinade the chicken overnight for best results.
1.5 lbs of chicken tenders or chicken breast, cut into 1-inch cubes
3 tbs of curry powder
1 tbs of garlic powder
1 tbs of turmeric powder
1 tbs of minced garlic
1 tbs of minced lemon grass
1 tbs of fish sauce
1 tsp of salt
1 tbs sugar
1/2 tsp of fresh ground black pepper
2 tbs of cooking oil
Mix all of the above ingredients together and marinade overnight in the refrigerator.
Remember to thaw out the chicken for 10-20 at room temperature before cooking it. That will help speed up the frying time.
1/2 cup of red bell pepper, diced
1/2 cup of yellow bell pepper, diced
2 handfuls of fresh basil leaves
Frying the rice:
Set wok or frying pan on hot. Add a little cooking oil to pan then add in a cup of marinaded chicken. Toss and cook the chicken for 3-4 mins. Then add in about 2 cups of cooked rice.
Toss everything well until all the rice is evenly incorporated with the chicken, about 2 mins. Then add in a handful of basil leaves.
Continue to toss everything together well, for about 1 min.
Remove the rice from hot pan onto a large serving platter.
Repeat until you finish the chicken and rice.