Singapore-Style Chicken Fried Rice
Baked Vegetable Egg Rolls
Ingredients
- 3 (8.8-oz) pouches micrwavable long-grain rice
- 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 (8-oz) pkg chopped onion
- 1 (8-oz) pkg cubed ham
- 3 Tbsp olive oil, divided
- 1 bunch bok choy, chopped
- 1 green bell pepper, chopped
- 1 Tbsp minced garlic
- 3 large eggs, beaten
- 1 tsp curry powder
- 3 Tbsp soy sauce
Instructions
- Cook rice according to package directions.
- Meanwhile, sauté chicken, onion, and ham 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 eggs in ½ Tbsp hot oil in skillet over medium-high heat until just set; add to chicken mixture in bowl.
- Cook curry powder in 1½ 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.
Side Dish Ingredients
- 2 (5-ct) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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