Curry powder and crispy chicken fried rice
Ingredients
For the crispy chicken
120g chicken thigh
a pinch of salt
a pinch of pepper
1 tbsp crispy flour
For the fried rice
150 g cooked rice (preferably made the day before)
2 eggs
2 cloves garlic
30 g onion
1 tsp curry powder
2 tbsp spring onion
2 tbsp vegetable oil
1/2 tbsp light soy sauce
1+1/2 tsp sugar
1/4 tsp salt
Prepare
Boneless chicken thigh, cut into small pieces.
Spring onion, finely sliced.
Garlic and onion, finely chopped.
PREP TIME : 5minutes
COOKING TIME : 15minutes
YIELD : 1 person
directions
Mix all the ingredients for the crispy chicken.Then deep fry in the hot oil until golden brown and crispy. Drain the chicken on a grille or paper towels. And set aside.
Add 2 tablespoons of vegetable oil in a medium non-stick pan over medium heat. Once the oil is hot add garlic and onion and cook until fragrant.
Push all the ingredients over to one side of the pan. Crack the eggs into the pan. Use a spatula to spread the egg out so it cooks evenly. Once the egg is set, break it up and mix with the other ingredients. Add the rice, light soy sauce, sugar, salt, and curry powder. Then break up and incorporate the rice with the other ingredients. Toss through the crispy chicken and spring onion.
Turn the heat off and transfer the fried rice to a serving plate and serve with Prik Nahm Pla and cucumber.
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