Yellow Curry Fried Rice

COOKING TIME: 15

SERVING: 4

2024-07-26

Ingredients

- 3 Tbsp BE Yellow curry paste
- 2 cups of cooked BE Thai jasmine rice
- 4 Tbsp VG oil
- 200g Chicken breast (sliced)
- 2 Eggs
- 1/2 White onion (diced)
- 1/2 Carrot (brunoise)
- 1 Tomato (diced)
- 1 Tbsp Sugar
- 1 1/2 Tbsp Fish sauce
- 1/2 handful Spring onions (chopped)
- 2 Tbsp Raisins
- 2 Tbsp Cashew nuts
- 2 wedges of Lime (for garnish)
- 6 slices of Cucumber (for garnish

Cooking Steps

Preparation :

1. Steam the rice in advance and let it seat in the fridge for at least 2 hours (best is to use leftover from the day before).

2. Heat 2 Tbsp of VG oil in the pan. Stir fry the sliced chicken and set aside.

3. In the same pan, scramble the 2 eggs and set aside on top of the chicken.

4. Heat 2 more Tbsp of VG oil in a wok on medium heat and stir-fry the yellow curry paste until aroma develops.

5. Stir in the chopped onions and carrots. Saute until vegetables are done but still ‘al dente’ (about 2 or 3 min)

6. Add back the cooked chicken and eggs, and stir until well combined.

7. Stir in the seasoning (sugar, fish sauce) and the cooked rice. and contibue to stir fry

8. At this point add the tomatoes and raisins and continue to stir fry another minute.

Lastly add the spring onions and 1 Tbsp of cashews and remove from the heat. Serve hot garnished with the rest of cashews, Lime wedge and cucumber

Chef S Tip

You can give even more character to this dish by added diced fresh pineapple and a generous garnish of fresh coriander leaves ! You can also use the pineapple carved as a serving plate for your dish… you will astonish your guests !