Curry Fried Rice

Serves: 4
Total Calories: 947


1/4 cup olive oil
1/4 cup thinly sliced shallot
1 tablespoon finely chopped garlic
8 ounces chicken breasts cut into small pieces
4 cups Cooked White Rice
2 tablespoons Thai fish sauce
1/2 cup raw peas
1/3 cup sliced red bell pepper
1 teaspoon curry powder
2 teaspoons Tommy Tang's Thai seasoning
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup diced scallion
4 sprigs cilantro (garnish)


Heat olive oil in a large skillet over high heat. Add shallots and garlic and sauté until lightly browned, about 2 minutes. Add chicken and stir fry for 1 ½ minutes. Add rice, fish sauce, peas, bell pepper, and seasonings and stir fry for 3 minutes. Transfer to a serving platter and sprinkle with scallions. Garnish with cilantro and serve.

Nutritional Facts:

Serves: 4
Total Calories: 947
Calories from Fat: 127

This Curry Fried Rice recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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