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Title: Curry Chicken Fried Rice
Categories: Poultry, Vegetables, Rice, Curry, Herbs
Yield: 3 servings

1/4 c Canola or another
- neutral-tasting oil
1/2 c Diced red onion
1 1/2 tb Mild curry powder
Salt & pepper
1 lb Boned, skinned chicken
- thighs; in 1" pieces
1 1/2 c Frozen mixed vegetables
2 1/2 c Cooked rice; cold
1/3 c Chopped fresh cilantro
Sliced scallions; to serve
Fried eggs; (opt), to serve

In a nonstick pan on medium-high, heat oil then add red
onion and cook, stirring occasionally, until
translucent, 2 to 3 minutes.

Add the curry powder, 1 teaspoon salt and the chicken
thighs. Cook, stirring occasionally, until chicken is
cooked through with no signs of pink, 5 to 6 minutes.
Add the frozen vegetables and 1 teaspoon pepper and
cook, stirring, 1 minute.

Stir in the rice, making sure to flatten any clumps of
rice to ensure the rice gets evenly covered with the oil
and spices. Cook until the rice is heated through, about
4 minutes. Adjust for seasoning, then stir in the
cilantro.

Serve hot, topped with scallions and fried eggs (if
using).

By: Romel Bruno

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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