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Singapore Chicken Fried Rice

The Chopped Cookbook (2014)

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Chop chicken into 3/4 inch pieces.
  • Toss chicken in a bowl with soy sauce, then coat thoroughly with the cornstarch.
  • Heat a wok or large nonstick skillet over medium-high heat until very hot.
  • Pour in 1 tablespoon oil.
  • Add eggs and sirl to spread evenly and form a thin omlet.
  • Cook until set, about 2 minutes.
  • Remove from heat, fold in half and cut into strips.
  • Add 2 tablespoons of oil to the wok and add the chicken, garlic, ginger, scallion whites and curry powder. Stir-fry chicken until browned on all sides.
  • Add the rice and cook, stirring often, until hot.
  • Add the tomatoes, fish sauce, and scallion greens and continue to cook until the tomatoes start to break down.
  • Stir in egg, season with salt and serve.
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RECIPE MADE WITH LOVE BY

@kathrynmoss
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@kathrynmoss
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"The Chopped Cookbook (2014)"
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    The Chopped Cookbook (2014)
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