Curried Fried Rice with Chicken
If you've made Grilled Thai Chicken and served it with rice, this is a terrific second meal using any leftovers from both. I use Madras-syle (hot) curry powder
Ingredients
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3 tablespoons vegetable oil
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4 cloves garlic, minced
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1-1/2 tablespoons chopped fresh ginger
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1 small onion, roughly chopped
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1 teaspoon curry powder
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1/2 teaspoon chili powder
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1/2 teaspoon ground coriander
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4 cups cooked jasmine rice; clumps broken up (start with 1-1/3 cups raw rice)
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1/2 cup golden raisins
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3 tablespoons soy sauce; more for serving
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1 cup shredded Grilled Thai Chicken, at room temperature
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1 scallion (white and green parts), thinly sliced
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2 tablespoons finely chopped fresh cilantro
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1 cucumber, peeled if you like, halved, seeded, and thinly sliced on the diagonal
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1 lime, cut into wedges
Directions
1.
Heat the oil in a large nonstick skillet or straight-sided saute pan over high heat. When it's quite hot, add the garlic and stir-fry until slightly golden, about 5 seconds. Add the ginger and onion; stir fry until the onion is softened, 3 to 4 min. Stir in the curry powder, chili powder, and coriander. Add the rice and raisins, blending well. Stir in the soy sauce, chicken, scallion and cilantro. Stir-fry for another 30 seconds, until chicken is just heated through. Transfer to a platter, garnish with cucumber and lime, and serve hot with extra soy sauce on the side.
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