CURRIED CHICKEN FRIED RICE

Prep Time – 5 minutes

Cooking time – 5 minutes

Yields: 2 - 4 servings

4 tablespoons olive oil

4 garlic clove, minced

2 cups of cooked rice

2 eggs, slightly beaten

2 tablespoons water

1 tablespoon yellow curry powder

2 cups of diced rotisserie chicken

4 tablespoons soy sauce

½ cup green onions or scallions, chopped

Spread out your leftover rice to remove excess moisture.

In a large non stick sauté pan, heat the 2 tablespoons oil for about 1 minute over medium to high heat.

Add garlic and cook for about 30 seconds until brown and fragrant.

Add the rice and stir fry for about 1 minute.

Push the rice on the side of the pan.

Add eggs and cook for about 30 seconds.

In a small bowl, whisk water and curry powder together to dissolve.

Add curry to the pan and continue to cook eggs with the curry.

Push back rice with the egg curry and cook for another minute.

Add the chicken.

Add oil and soy sauce and stir some more.

Garnish with green onions.