Crazy for Curry
Variety is the spice with this worldwide favorite
Easy
15 MIN
This easy to assemble entree goes well with a tossed salad. Take any leftovers for lunch the next day.
Ingredients
SERVINGS: 2-3 Serving(s)
- 1 pound Rosemary Chicken Thighs,* or substitute 1 pound of any precooked chicken
- 1 tablespoon coconut oil
- 2 to 3 eggs
- 2 cups cooked rice*
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 cup roasted cauliflower*
- 1/2 cup shredded carrots
- 2 teaspoons honey
- 2 tablespoons coconut aminos, or substitute soy sauce
- Cracked red pepper, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Rosemary Chicken Thighs with Roasted Cauliflower and Cabbage Steaks.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with the one for Rosemary Chicken Thighs with Roasted Cauliflower and Cabbage Steaks and after cooking that, you will be part-way toward two other meals in the stack, Chicken, Spinach and Cabbage Marinara and this one for Curry Chicken Fried Rice.
Instructions
Cut chicken into small cubes. Heat a teaspoon of coconut oil in a large skillet and scramble 2 to 3 eggs, then remove from skillet set eggs aside.
Add remaining coconut oil to the skillet. Once melted, add rice and press it down flat with the back of a spatula. Leave the rice untouched for 3 to 4 minutes so it can get crispy. Flip and pat down the rice, then leave for another 3 to 4 minutes. Add curry powder, garlic powder, chicken, cauliflower, eggs and shredded carrots and mix gently. In a small bowl, combine honey and coconut aminos and pour over the rice. Add cracked red pepper if any spice desired. Toss gently, then plate the rice.
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Know Your Spices
