Indian Curried Fried Rice
frozen cauliflower / peas / carrots

Name: Indian Curried Fried Rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb Cauliflower florets, frozen (sub fresh); 2 cups Carrots and peas, frozen; 1 lb Chicken breasts, boneless & skinless, chopped; 1 inch Ginger, grated; 3 stalks Green onions, chopped, white and green parts separated; 2 cups Leftover rice (from Monday); 1 Tbsp + 1 tsp Curry powder; 2 tsp Turmeric; 1/2 tsp Chili powder; 1/2 tsp Coriander; 1/2 tsp Cumin; 1/2 tsp Salt; 1 Tbsp + 1 Tbsp Cooking oil or ghee; 1/3 cup Raisins, golden

Active: 20 min Total: 20 min

Original GF Paleo Vegetarian

We're doubling down on curry this week, but even though we use similar flavors, this Indian curried fried rice is totally different from last night's meal. It's light and fragrant with spices - plus, it comes together super fast!
Smarts: Using all frozen veggies for fried rice makes it one of the quickest weeknight meals!

Dependency

Japanese Chicken Curry Over Rice

Ingredients

Metric

Servings:

Indian Curried Fried Rice:

Cauliflower florets, frozen (sub fresh) - 1 lb
Carrots and peas, frozen - 2 cups
Chicken breasts, boneless & skinless - 1 lb , chopped
Ginger - 1 inch , grated
Green onions - 3 stalks , chopped, white and green parts separated
Leftover rice (from Monday) - 2 cups
Curry powder - 1 Tbsp + 1 tsp
Turmeric - 2 tsp
Chili powder - 1/2 tsp
Coriander - 1/2 tsp
Cumin - 1/2 tsp
Salt - 1/2 tsp
Cooking oil or ghee - 1 Tbsp + 1 Tbsp
Raisins, golden - 1/3 cup

Prep

Thaw frozen veggies - Measure out cauliflower and peas / carrots.
Chicken - Chop into bite-sized pieces. Season with salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
Ginger / Green onions - Prep as directed. (Can be done up to 4 days ahead)
Prep rice - Transfer leftover rice from Monday into a medium-sized mixing bowl. Add first part of curry powder, turmeric, chili powder, coriander, cumin, and salt to bowl but don’t mix just yet.

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Make

Heat a wok or saute pan over medium-high heat. Toss chicken with second part of curry powder.
Add first part of oil / ghee and then chicken to heated fat. Saute until golden, 4 to 5 minutes. Remove from pan and add to bowl with rice and spices.
Return pan to medium-high heat and add second part of oil / ghee to pan. Add ginger and white parts of green onions to the heated fat.
Once you can smell the aromatics, add cauliflower, peas, carrots, and raisins to the pan (it’s fine if they’re not fully defrosted - they’ll defrost in the pan). Toss and saute until thawed and warmed through, 5 to 7 minutes.
Meanwhile, mix chicken with rice and spices.
Once veggies are cooked, fold in chicken and rice mixture. Toss until rice is warmed through.
Season to taste with more spices and / or salt and pepper. Finish with green parts of the green onions and serve hot!

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