Curried Chicken Fried Rice

Recipe Ingredients

1 teaspoon	5ml	Dark sesame oil
1/2 cup	31g / 1.1oz	Diced onion
1		Garlic clove - minced
6 oz	170g	Boneless skinless chicken breast halves
		Cut into 1/2-inch pieces
1 cup	237ml	Frozen green peas - thawed
1/3 cup	78ml	Low-salt chicken broth
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Ground cumin
1 1/4 cups	200g / 7.1oz	Cold cooked basmati rice
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Vegetable cooking spray
2		Eggs - lightly beaten

Recipe Instructions

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 2 minutes. Add chicken; saute 3 minutes. Add peas, broth, curry, and cumin; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in rice, salt, and pepper; cook until thoroughly heated. Spoon mixture into a medium bowl; set aside, and keep warm. Wipe skillet with a paper towel.

Coat skillet with cooking spray, and place over medium heat until hot. Add eggs; tilt skillet so eggs cover bottom. Cook 2 minutes or until almost set (do not stir); turn eggs over, and cook an additional minute or until set. Remove the eggs from skillet, and chop. Add chopped eggs to the rice mixture, and stir well. Yield: 2 servings (serving size: 1-1/2 cups).

Source:
Cooking Light, Sept. 1995, page 128

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