- 12 ounces long grain white rice
- 3 cups water
- salt to taste
- 2 tablespoons sunflower seed oil
- 1 pound skinless, boneless chicken breast halves
- 2 cloves garlic, coarsely chopped
- 1 fresh red chile pepper, seeded and chopped
- 1 tablespoon curry paste
- 1 bunch green onions, thinly sliced
- 2 tablespoons soy sauce, or more to taste
- 1 teaspoon sunflower seed oil
- 2 eggs
- 2 ounces roasted peanuts, coarsely chopped
- 1/4 cup chopped fresh cilantro
- Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
- Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.
05/03/2018
recipepes.com
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