Curried Fried Rice with Chicken

The whole house is fragrant when I cook this. Quick and easy, and so hard to mess up, this is a favorite of our family. You can mix and match the veggies, and even substitute scramble eggs for the chicken, or tofu, for a non-meat version. I usually add cilantro to the dish, but tonight I was out.

The amounts are approximate. I rarely measure. I know it seems like a lot of spice but it really is not.

4 T. vegetable oil

6 cloves of garlic minced fine

3 to 4 T. chopped fresh ginger

1 onion, chopped

1 1/2 T. Curry powder

1 T. Chili powder

1 T. ground Coriander

6 Cups of cooked rice, brown or white

2 to 4 cups of veggies, your choice(I used 3 cups of snow peas, and a whole bag of frozen peas and carrots)

1/4 cup of low sodium soy sauce

4 cooked shredded chicken breasts

1 bunch of green onions, sliced

3 to 4 T. chopped fresh cilantro

Heat the oil in a large skillet or wok, over high heat. Add the garlic, stirring until fragrant, about 5 seconds. Add the ginger and onion, stir fry until the onion is softened, about 3 to 4 minutes. Stir in the curry powder, chili powder, and the coriander. Add the rice and vegetables and stir until it's heated through. Add the chicken, soy sauce, cilantro, and green onions. Heat through, and serve. We have it with a green salad for a well rounded nutritional meal. 

Yummy too. Be prepared for seconds. This makes a ton, and my kids eat it all.