Curried Chicken Fried Rice
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.
20 min
4 servings
490 calories
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
Instructions
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.
Add rice; stir-fry until rice is heated through, breaking up clumps, about 5 min. Add curry powder and soy sauce; toss to combine.
Add vegetables; stir-fry 2–3 min, or until tender-crisp. Add toppings, if desired.
Nutritional Information
Per serving(about 1 ½ cups): Calories 490, Fat 12 g (Saturated 2.5 g, Trans 0.1 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.