3/4 Pound boneless skinless chicken breast
3 Cups cooked rice
2 Celery stalks
2 Green onions
1/4 Cup minced sweet onion (other types are fine, too)
1 Jalapeno (optional)
1/4 Cup diced zucchini
1/4 Cup sweet red pepper
2 Tablespoons yellow Indian curry powder
2 Tablespoons soy sauce
1 Tablespoon vegetable oil
Prepare three cups of rice according to the instructions on the package. If the directions call for two cups of water, use 1/4 cup less to make the rice drier and fluffier.
Trim the fat off the chicken breast and dice it. Preheat deep skillet over medium heat. Add tablespoon of vegetable oil and begin browning chicken.
Dice the zucchini and red pepper until you have 1/4 cup of each. Mince the celery stalks. Mince the onion until you have 1/4 cup. Slice the green onion into small pieces. Mince half the jalapeno — optional — until you have 2 tablespoons.
When chicken is browned — about 10 minutes — stir in 1 tablespoon of soy sauce and add all the vegetables and saute them. When the zucchini starts to appear translucent, stir in 1 tablespoon soy sauce, 2 tablespoons curry powder and rice. Stir for another five minutes and the Indian Curry Chicken Fried Rice is ready to serve!
Congratulations! You just made delicious and nutritious Indian Curry Fried Rice. Please visit StepByStepChef.com for recipes and video links for dozens of other easy to make dishes.