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Curry Fried Rice with Crispy Chicken

Aromatic curried fried rice with crispy chicken pieces, egg, fresh veggies, cilantro, green onions and a light serrano kick.  
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 614 Fat: 13g Carbs: 64g Protein: 20g

This dish gives you another easy chef move that you’ll be trying at home: stir-frying. We’re putting a Local Crate twist on this dish using Minnesota Nice Spice’s St. Croix Curry to add a fusion-inspired flavor layer. Combined with juicy chicken, farm fresh veggies and a quick-scrambled egg, you have all the elements of a filling, hearty meal.

Ingredients
Basmati Rice
Cilantro
Red cabbage
Carrot
Green Onions
Serrano chili
Garlic
Chicken thighs
Egg
Minnesota Nice Spice St. Croix Curry spice blend

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Mince To cut a food into very small pieces.
Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.

What you need

Medium pot with lid

Medium sauté pan

Small bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince cilantro leaves and stems. Remove top and peel from carrot and discard; then, cut in half and thinly slice into half moons. Thinly slice red cabbage, avoiding the hard inner core; discard core. Remove root ends from green onions and discard; bias slice. Mince or grate garlic. Remove root end from serrano and discard; thinly slice pepper. Crack egg into small bowl; season with a pinch of salt and pepper and lightly beat using a fork. Remove chicken thighs from package; rinse and pat dry.

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Step 2: MAKE THE RICE

Place basmati rice, 1 ¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin searing chicken thighs (Step #3).

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Step 3: SEAR THE CHICKEN

Heat 1 tsp. oil in a medium sauté pan over medium heat. Season chicken thighs with a pinch of salt and pepper. When hot, add chicken to pan; sear on each side for 5-6 min until golden, crispy, and cooked through. Remove chicken from pan and cut into ¼” pieces. The USDA recommends cooking chicken to an internal temperature 165ºF.

Step 4: COOK EGGS

Add beaten eggs to previously used pan, scrambling until fully cooked. Remove eggs from pan, add 1 tsp. oil, St. Croix curry and garlic. Cook 1-2 min until aromatic. Add rice, carrots, chicken thighs and scrambled egg to pan; stir-fry 4-5 min until rice is lightly browned.

Step 5: FINISH THE RICE

Add red cabbage to fried rice; cook 2-3 min. Remove from heat and add serrano, cilantro, and green onions; stir until incorporated. Note: Adjust the heat to your preference by using more or less of the serrano slices!

Step 6: PLATE YOUR DISH

Divide fried rice between two bowls. Enjoy!