Curry Fried Rice with Perdue Farms Chicken is loaded with peas, carrots, and scrambled eggs. If quick and comforting is your goal during busy days, this Curry Fried Rice is a must make!
2 packs Perdue Harvestland Diced Chicken Breasts
4 cups basmati or jasmine rice, pre-cooked, preferably day old, chilled rice
1/2 cup carrots, diced
1/2 cup peas
4 eggs, slightly beaten
1 tablespoon soy sauce
1 tablespoon ginger, grated
1/2 tablespoon garlic, minced
green onions to garnish
For the Seasoning Blend:
1 tablespoon curry powder, mild or hot
1/2 tablespoon chili powder
1/2 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Mix the seasoning blend together and set aside.
Rinse chicken and pat dry with a paper napkin.
Add chicken to a bowl and coat with one tablespoon of cooking oil and one tablespoon of the seasoning blend, mix well, and set aside.
Add two teaspoons of spices to beaten eggs and set aside.
Bring a large pot or wok to medium heat, add 3 tablespoons of cooking oil.
Add the chicken and stir fry until the chicken is cooked, approximately 5-8 minutes or until the chicken reaches an internal temperature of 165 F.
When the chicken is done add carrots and peas to the pan and cook a few minutes more.
Remove cooked chicken and vegetables from the pan and place onto a clean plate.
Add two more tablespoons of oil to pan, add rice, remaining spices, soy sauce, ginger, garlic, and stir fry rice until it’s fluffy, about six minutes.
Move rice to the side and add the beaten eggs.
Scramble eggs for about 3 minutes.
Add chicken and vegetables to the wok and mix well.
Garnish with green onions and serve immediately.
Keywords: curry, fried rice, perdue farms, chicken,