Chicken Singaporean Fried Rice
tablespoons of canola oil
pack of sliced Canadian bacon
bunch of bok choy
large red bell pepper
teaspoons of fresh finely chopped and peeled ginger
cloves of garlic
ounces of skinless and boneless chicken
teaspoon Madras curry powder
cups of cooked brown basmati rice
tablespoons of low sodium soy sauce
salt to taste
How to make Chicken Singaporean Fried Rice
- In a large non-stick skillet or wok over medium-high heat, add 2 tablespoons of oil. Add bacon and onions and stir-fry for 4 minutes. Then add the bok choy and stir-fry for another 2 minutes or until the leaves become soft. Follow up with bell peppers, ginger, and garlic. Cook until the vegetables soften. This will take about 4 minutes. Transfer to a bowl.
- In the same skillet, heat another tablespoon of oil. When the oil becomes smoky, add the chicken and stir-fry it for 4 minutes or until the chicken has cooked. Transfer the chicken to the same bowl as the vegetables.
- Return the skillet back over the flame and another tablespoon of oil. When it gets hot, add the eggs, and scramble until they cook. Transfer the eggs into the same bowl as the vegetables and chicken.
- Heat the remaining oil, add curry powder and let roast over medium-high heat for 20 seconds (you must keep stirring it). Add the rice and stir-fry until well-combined with the curry powder. Cook the rice –undisturbed- until the bottom is a little crispy.
- Return the vegetables, chicken, and eggs to the skillet, pour soy sauce, stir-fry for 3 minutes, serve and enjoy!
- One of the official languages of Singapore is Tamizh.