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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 34.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.3 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.7 g

View full nutritional breakdown of Singapore-Style Chicken Fried Rice from Redbook calories by ingredient
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Singapore-Style Chicken Fried Rice from Redbook

Submitted by: RACHELA04
Singapore-Style Chicken Fried Rice from Redbook

Introduction

Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables. Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables.
Number of Servings: 6

Ingredients

    Nutritional Information
    (per serving)
    Calories 366
    Total Fat 14g
    Total Carbohydrate 38g
    Protein 23g

    Ingredients

    * 3 tablespoon(s) canola oil
    * 1 large onion, diced
    * 1 package(s) (6-ounce) sliced Canadian bacon, diced
    * 1 bunch(es) (1-pound) bok choy, stems and leaves chopped
    * 1 large red bell pepper, diced
    * 2 teaspoon(s) finely chopped, peeled fresh ginger
    * 3 clove(s) garlic, minced
    * 8 ounce(s) skinless, boneless chicken, cut into bite-size pieces
    * 3 large eggs, lightly beaten
    * 1 1/2 teaspoon(s) Madras curry powder
    * 4 cup(s) cooked brown basmati rice, cold
    * 2 tablespoon(s) low-sodium soy sauce



Directions

Directions

1. Heat 2 teaspoons of the oil in a large nonstick skillet or wok over medium-high heat. Add onion and bacon and stir-fry 4 minutes. Add bok choy; stir-fry 2 minutes or until leaves have wilted. Add bell pepper, ginger, and garlic; stir-fry until vegetables start to soften, about 4 minutes. Remove vegetables to a bowl.
2. Return skillet to heat; add 1 tablespoon of the oil. When hot, add chicken and stir-fry 3 to 4 minutes or until cooked through. Remove chicken to bowl with vegetables.
3. Return skillet to heat; add 1 teaspoon of the oil. When hot, add eggs and scramble just until set. Add eggs to bowl with vegetables and chicken.
4. Return skillet to heat; add the remaining 1 tablespoon oil to skillet along with curry powder and cook over medium-high heat 30 seconds, stirring, until fragrant. Add rice and stir-fry until coated evenly. Cook rice undisturbed until bottom is slightly crisp, about 3 to 4 minutes.
5. Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes longer.

Number of Servings: 6

Recipe submitted by SparkPeople user ULUVTALOVEME04.






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