Curried Chicken Fried Rice

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This dish makes a great light supper, utilizes many items that I regularly keep on hand, and pairs well with a simple side salad.  Leftovers are yummy, too, if there are any!

Here's what you'll need:

4 tablespoons soy sauce

1 tablespoon brown sugar

3 boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 teaspoon salt

6 tablespoons oil

2 large eggs

2 tablespoons curry powder

1 large onion, chopped

2 stalks celery, chopped

1 carrot, chopped fine

2 cloves garlic, minced

2 jalepeno peppers, seeded and chopped fine

5 cups cooked long-grain rice, made earlier and chilled in the refrigerator

Chopped cilantro, to taste

Here's what to do:

Combine soy sauce and brown sugar in a small bowl, then set aside.

Heat a large skillet over medium heat, then add two teaspoons of oil.  Whisk eggs slightly, then add to pan and lightly scramble.  Break into smaller pieces with your spatula or spoon and then set eggs aside to a small bowl and let cool.

Increase heat to high; add two teaspoons of oil.  Add one tablespoon of the curry and then the chicken.  Cook, stirring constantly, until thoroughly cooked.  Transfer cooked chicken to the bowl with the eggs.

Add two more tablespoons of oil to pan.  Add vegetables (except garlic and jalapenos) and remaining curry and cook until vegetables are softened, stirring constantly.  Stir in garlic and jalapenos.  Add rice and soy sauce mixture and heat through.

Stir in eggs, chicken, and cilantro and heat through again.

Serve with additional cilantro or chopped scallions sprinkled over the top.

Enjoy!

Warmly,

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[also shared at Nourishing Gourmet, Domestically Divine, Real Food Wednesday, RH Homemaking Link-up, WFMW, and Women Living Well Wednesdays]