Yellow Curry Fried Rice

As part of the planning, I knew I would have Thai basil, ginger, and cilantro left over from the Drunken Noodles meal, so it was time for me to make one of my favorite dishes – fried rice. Fried rice is one of the ultimate dishes in that you can make it so many different ways with whatever ingredients you have on hand. But tonight, it is not just any fried rice, but yellow curry fried rice. I have had several different variations of this dish at restaurants; some with pineapple, some without, some with Thai basil, some without, etc. Tonight I am making the version without pineapple just because I have so many vegetables planned. Again, the key to this dish is prior preparation. I find my assortment of small glass bowls indispensable in preparation, a worthwhile investment if you do not have some. Once the rice is cooked and cooled and everything else is prepped, this dish comes together fast – like all stir frys. I hear the dinner bell – ready, set, go!

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Yellow Curry Fried Rice

Cuisine: Thai

Ingredients

½ cup jasmine rice
1 cup water
1 chicken breast, thinly sliced into ¼ x 3 inch strips
3 tbsp peanut oil, divided
½ red pepper, julienned
1 carrot, julienned
¼ small onion, radially cut
¾ cup green beans
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 Thai chili, thinly sliced
1 egg, beaten
1 tbsp yellow curry paste
2 tbsp hot water
1 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp fish sauce, divided
¼ cup Thai basil, loose
2 scallions, sliced
fresh cilantro sprigs (optional)
lime wedges (optional)

Instructions

In a small bowl, add the hot water to the yellow curry paste and stir to loosen the paste.
Set aside for later.
In another small bowl, add the oyster sauce, soy sauce, and 1 tbsp of fish sauce.
Stir to combine and set aside with the yellow curry paste.
In another small bowl, add the chicken and 1 tbsp of fish sauce, tossing to coat.
Set the chicken aside for 10 - 15 minutes.
In a small saucepan, heat the water to boiling.
Rinse the rice well, then add to the boiling water.
Gently stir to break up any clumps, cover and reduce the heat to low/medium low.
Cook for 15 minutes or until the water is absorbed.
When done, cool the rice in the refrigerator.
Once the rice is cool, heat a large skillet or wok over high/medium high heat.
Add 1 tbsp of peanut oil and swirl to coat the bottom.
When shimmering, add the chicken and distribute around the bottom of the pan.
Allow the first side to brown lightly before turning/tossing to cook the other side.
Stir fry the chicken for 2 - 3 minutes and when no longer pink, transfer to a clean bowl.
Add another tbsp of peanut oil and swirl to coat the bottom.
When shimmering, add the carrots, then red peppers, then green beans.
Stir fry approximately 2 minutes, then add the onion.
Stir fry another 2 minutes, then add the garlic, ginger, and Thai chili.
Stir fry until fragrant and transfer to the bowl.
Add the egg and swirl around the bottom.
When the egg sets, begin scrambling/stir frying until it is done and transfer into the bowl - approximately 1 minute.
Add the last tbsp of peanut oil and swirl to coat the bottom.
When shimmering, add the rice and stir fry for 2 minutes.
Add the yellow curry paste and stir fry to distribute throughout the rice.
When the curry is distributed, add the egg, vegetables and chicken.
Stir fry another 2 minutes and add the oyster sauce mixture, stir frying to mix.
Lastly, add the scallions and Thai basil and stir fry 30 seconds or until fragrant before plating.
Add fresh cilantro sprigs and lime wedges if desired.

Notes

Instead of chicken, this dish can be made with prawns, beef, pork, squid, crab, etc. Be sure to adjust the cooking of other proteins accordingly. Also, fresh or frozen green beans work in this recipe. If using frozen green beans, blanch then in hot water for 20 seconds or so to quick thaw them just before cooking.

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