The original recipe for this fried rice uses London curry powder as part of the seasoning but here I have substituted it with Thai Red Curry Paste [see post for paste ingredients and preparation] which makes this fried rice even more aromatic and flavourful. I replace the salt and light soy sauce with fish sauce. Hmm...hope you can imagine how's the taste like, lol.
I have added french beans cos' this is a One dish meal [you can omit it].
Ingredients
[serves 3-4]
5 bowls cooked rice
1/2 chicken breast - skin removed and diced
1 onion - peeled and chopped
1 big green apple - peeled and diced
4-5 french beans - diced [optional]
2-3 eggs - lightly beaten
2 stalks spring onion - chopped
3 tbsp oil [4-5 tbsp if using curry powder]
Seasoning
4 tbsp Thai red curry paste
4-5 tbsp fish sauce to taste
- Heat oil, saute onions until aromatic. Add chicken meat and stir fry until cooked. Push aside.
- Pour in beaten egg and stir fry until set. Push aside.
- Add rice, seasoning and stir fry over medium heat until rice is light and well mixed. Return fried chicken meat and scrambled eggs, stir to mix with rice.
- Add in diced apples. Stir well. Off heat and sprinkle chopped spring onions.
- Dish out to serve.
This post is linked to the event, Little Thumbs Up [June 2013 - Curry Paste/Powder] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Miss B of Everybody Eats Well in Flanders
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