Curry Fried Rice
I think fried rice is one of the foods that is just lovable. There are so many versions of it too and it's also so easy to personalized and call it your own.
Msr. Quatre is a big fan of fried rice. Now, I think if I only make french toast for breakfast, pizza for lunch, and fried rice or chow mien for dinner everyday of the week, he will still be a happy man! But not me, I like variety, even with my fried rice. Although I'm pretty sure the Thai fried rice is basically curry fried rice, this is the first time I tried to make it. So as I felt like spicing up my fried rice the other night, I added the curry paste and...I'm glad that I did.
Curry Fried Rice (serve 6)
3 to 4 chicken thigh fillet
1 stalk lemon grass
2 green onions - chopped
1/2 cup chopped brown onion
2 shallots - chopped
2 cloves of garlic - chopped
1/2 cup red pepper - cut into thin stripe (optional)
1 or 2 red chili - cut into thin stripe (optional)
curry paste (to taste)
fish sauce (to taste, I used about 3 tbs)
soy sauce (about 1 tbs) - Msr. Quatre insisted on soy sauce, I personally like it without
salt to taste
chili powder (optional)
6 to 7 cup of cooked jasmine rice
The night before, cut chicken into bite size and marinade them with some curry paste, lemon grass, and vegetable oil. Also make the rice (word of wisdom from my father, "if you want fried rice now, you make rice yesterday")
Heat oil in a large wok over medium heat (or since I don't have a wok, I use the biggest pan I have), add onion, shallot, garlic, chili, red pepper and curry paste, cook & stir until onion is translucent.
Add chicken and cook for about 4 minutes. Add rice, and stir fry for a few minutes. Use wooden spoon or chopstick to stir the grain and seperate them. Stir in the fish sauce and soy sauce (if using). Mix well and stir in green onions. Taste and adjust the seasoning to your liking. Garnish with cilantro, shrimp cracker and fried egg omelette style to make it restaurant perfect!
