Singapore-Style Chicken Fried Rice
Ingredients
- ¾ cup long-grain white rice
- ½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- ½ cup chopped onion
- ½ (6-oz) pkg Canadian bacon, chopped
- 2½ Tbsp olive oil, divided
- 4 cups chopped bok choy
- ½ cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 large egg, beaten
- ½ tsp curry powder
- 1½ Tbsp soy sauce
Instructions
- Cook rice according to package directions.
- Meanwhile, sauté chicken, onion, and bacon in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes. Add bok choy, bell pepper, and garlic. Cook 5 minutes or until crisp-tender. Transfer to a large bowl.
- Cook egg in ½ Tbsp hot oil in skillet over medium-high heat until just set; add to chicken mixture in bowl.
- Cook curry powder in 1 Tbsp hot oil in skillet over medium-high heat 30 seconds. Add cooked rice, pressing down with a spatula to cover surface of skillet. Cook, without stirring, 4 minutes or until crisp.
- Return chicken mixture to skillet; cook, stirring constantly, until thoroughly heated. Stir in soy sauce.
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