Epicure Recipes

Curried Chicken Fried Rice

LunchLow-sodiumSugar ConsciousDinnerOnion-freeLunchHigh ProteinBetter Than TakeoutChicken & PoultryLunar New YearDairy-freeDinnerWokStovetop

20 min

4 servings

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Spice up your weeknights! Quick to whip up or prep ahead, this dish has it all: full servings of carbs, veggies, and proteins, with no add-ons required. Raid your fridge or freezer for whatever veggies you have on hand, or mix it up with frozen stir-fry variety veggies for a burst of colour. Top it off with a fried egg for an extra protein bump.

Ingredients

  • 1 1⁄2 tbsp oil
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts
  • 3 cups cold, cooked rice
  • 1 tbsp Madras Curry Powder
  • 2 tsp low-sodium soy sauce
  • 4 cups fresh or frozen mixed vegetables

Preparation

  1. In Wok, heat oil over medium-high heat. Cut chicken into bite-size pieces. Add chicken to wok; stir-fry until golden, about 5 min.
  2. Add rice; stir-fry until rice is heated through, breaking up clumps, about 5 min. Add curry powder and soy sauce; toss to combine.
  3. Add vegetables; stir-fry 2–3 min, or until tender-crisp. Add toppings, if desired.

Epicure Products Used

Nutritional Information

Per serving(about 1 ½ cups): Calories 490, Fat 12 g (Saturated 2.5 g, 0.1 0 g), Cholesterol 105 mg, Sodium 280 mg, Carbohydrate 65 g (Fiber 6 g, Sugars 6 g), Protein 28 g.

Perfectly Balance Your Plate

This is a perfectly balanced plate.