Curried chicken fried rice

2 Servings

Ingredients

Quantity Ingredient
1 teaspoon Dark sesame oil
½ cup Diced onion
1 Garlic clove, minced
6 ounces Boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 cup Frozen green peas, thawed
⅓ cup Low-salt chicken broth
1 teaspoon Curry powder
½ teaspoon Ground cumin
1¼ cup Cold cooked basmati rice
¼ teaspoon Salt
⅛ teaspoon Pepper
Vegetable cooking spray
2 Eggs, lightly beaten

Directions

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: 1-½ cups).

Per serving: 683 Calories; 9g Fat (12% calories from fat); 40g Protein; 108g Carbohydrate; 230mg Cholesterol; 553mg Sodium Recipe by: Cooking Light, Sept. 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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