Chicken Curry with Egg Fried Rice
Chicken Curry with Egg Fried Rice

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken curry with egg fried rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Chicken Curry with Egg Fried Rice is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken Curry with Egg Fried Rice is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken curry with egg fried rice using 22 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Curry with Egg Fried Rice:
  1. Get Curry ingredients
  2. Make ready 4 Chicken breasts diced
  3. Prepare Splash vegetable oil
  4. Prepare 3 tbsp cornflour
  5. Get 500 ml chicken stock
  6. Take 2 garlic cloves chopped
  7. Take 3 tbsp curry powder
  8. Take 1 tbsp turmeric
  9. Prepare 1 tsp chilli powder
  10. Get 1 tsp chilli flakes
  11. Prepare 1 tsp Ground ginger
  12. Prepare 1 tsp caster sugar
  13. Get Splash soy sauce
  14. Get 100 g frozen peas
  15. Make ready 8 button mushrooms quartered
  16. Make ready Egg Fried Rice
  17. Take 3 beaten eggs
  18. Get 2 tbsp Sesame oil
  19. Take 300 g cooked (and cooled) rice
  20. Get 2 garlic cloves chopped
  21. Take 25 g grated fresh ginger
  22. Make ready Splash soy sauce

To make the egg rice, bring a large pan of water to the boil. Dip the chicken in the flour, then the egg and then the crumb mixture. Heat the oil in a large frying pan over a high setting. Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers.

Instructions to make Chicken Curry with Egg Fried Rice:
  1. Add cornflour to chicken and mix well ensuring fully coated. Heat oil in pan then quickly cook off mushrooms then set aside for later. Add garlic, sugar and all spices and cook for couple of minutes without burning spices.
  2. Add half the onions and cook for 1-2 minutes then add chicken and seal on all sides with the spice mixture. After few minutes add chicken stock. Bring to boil then simmer for 15-20 minutes.
  3. Add sesame oil to another pan and add egg. Allow it to almost form an omelette but push back from outsides. You can mix it in the pan or remove and cut into ribbons. Add a little more oil and add garlic and ginger then rice and soy sauce. Add egg back in and stir through for a minute or two then allow to simmer whilst you finish curry.
  4. Adjust seasoning and add peas (defrosted in microwave), other half of onion and mushroom. Allow to simmer for few minutes then add splash of soy sauce before serving.

Heat the oil in a large frying pan over a high setting. Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. Spoon the chicken over the rice, top with a fried egg and a very generous drizzle of the white sauce. Serve immediately, with pita if using, tomatoes and lettuce for diners to add as they wish.

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