Singapore Chicken Fried Rice
Chicken, rice and plum tomatoes come together in this Malaysian dish, fragrant with ginger and curry powder and cooked in a pan.
25 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Cook 25 min · 25 min total
- easy
- 1
Chop chicken into 3/4 inch pieces. Toss chicken in a bowl with soy sauce, then coat thoroughly with the cornstarch.
- 2
Heat a wok or large nonstick skillet over medium-high heat until very hot. Pour in 1 tablespoon oil.
- 3
Add eggs and sirl to spread evenly and form a thin omlet. Cook until set, about 2 minutes.
- 4
Remove from heat, fold in half and cut into strips. Add 2 tablespoons of oil to the wok and add the chicken, garlic, ginger, scallion whites and curry powder. Stir-fry chicken until browned on all sides.
- 5
Add the rice and cook, stirring often, until hot. Add the tomatoes, fish sauce, and scallion greens and continue to cook until the tomatoes start to break down.
- 6
Stir in egg, season with salt and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
