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🍽️ Chicken curry rice with mixed vegetables

507 kcal · 30 min · 4 servings

Chicken curry rice with mixed vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the rice under cold running water in a sieve.
  2. 2. Place the rice in a pot with half a liter of lightly salted water.
  3. 3. Bring the water to a boil.
  4. 4. Cover the pot and let the rice simmer on low heat for about 20 minutes.
  5. 5. Remove the pot from the heat once the rice is tender.
  6. 6. Let the rice cool down.
  7. 7. Slice the leeks lengthwise.
  8. 8. Wash the leeks thoroughly to remove any sand.
  9. 9. Cut the leeks into thin rings.
  10. 10. Wash the celery.
  11. 11. Trim the celery and slice it into thin rounds.
  12. 12. Rinse the chicken breast fillets under cold water.
  13. 13. Pat the fillets dry with a kitchen towel.
  14. 14. Cut the chicken breast into small cubes.
  15. 15. Wash the bean sprouts.
  16. 16. Let the bean sprouts drain well.
  17. 17. Heat three tablespoons of oil in a wok or a large frying pan.
  18. 18. Fry the cooled rice in it, stirring constantly.
  19. 19. Remove the rice from the pan once it becomes slightly crispy.
  20. 20. Set the rice aside.
  21. 21. Add the remaining oil to the same wok or pan.
  22. 22. Fry the prepared vegetables (including the peas) for 4 to 5 minutes, stirring occasionally.
  23. 23. Add the meat cubes.
  24. 24. Continue frying until the meat cubes are evenly light-colored and cooked through.
  25. 25. Season everything with salt and pepper.
  26. 26. Stir in the rice, turmeric, and curry powder.
  27. 27. Warm everything through briefly.
  28. 28. Whisk the eggs with rice wine (or sherry), salt, and pepper in a bowl.
  29. 29. Pour the egg mixture over the rice.
  30. 30. Stir to combine.
  31. 31. Let the eggs set for just a short time until they are firm.
  32. 32. Serve the curry rice with chicken and vegetables.
  33. 33. Garnish the dish with fresh chives.

Nutrition per serving