Singapore style Chicken Fried Rice

Ingredients

Is this recipe clear? Does it appear to yield 4 Servings?

Original recipe makes 4 Servings

	3 tablespoonCanola Oil
	1 largeOnion; diced
	6 ounceCanadian bacon; diced
	1 poundBok choy; stems & leaves chopped
	1 largeRed bell pepper; diced
	2 teaspoonFresh ginger; minced
	3 clovesGarlic; minced
	8 ounceBoneless skinless chicken breast; cut into bite sized pieces
	3 largeEggs; lightly beaten
	1 1/2 teaspoonMadras Curry Powder
	4 cupCooked rice; cooled ( basmati rice prefered)
	2 tablespoonSoy sauce

Calories Per Serving: 1274
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- Heat 2 tsp oil in large skillet on medium-high heat

- Add Onion & bacon, stir-fry 4 min

- Add Bok Choy and stir-fry 2 min

- Add bell pepper, giner and garlic and stir-fry till veggies start to soften about 4 min.

- Remove vegetables to a bowl

- Return skillet to heat, add 1 t. of the oil. when hot add chicken stir-fry 4 min

- Add eggs to bowl with vegetables

- Return skillet to heat, add 1 t. of the oil. when hot add eggs and scramble

- Add eggs to bowl with vegetables and chicken

- Return skillet to heat, add 1 t. of the oil. & curry powder cook 30 sec, til fragrant

- Add rice, stir till coated eavenly, press down and cook undisturbed for 3-4 min till bottom is slightly crispy

- Return vegetables, chicken and eggs to skillet add soy sauce ans stir-fry for 3 min

- Serve

Add a link to another recipe! What would you serve with this?

	Chralph Just cooked this with left over chicken, was delicious and everything came together beautifully, didn't cook the eggs separately just stirred them with the rice to let them cook, loads left over and will be amazing too for lunch! Thanks 4 months, 2 weeks, 1 days, 8 hours, 4 minutes ago
	Philrn Really flavorful!! Added some white pepper and cayenne but I only had McCormic curry. 11 months, 1 weeks, 5 days, 3 hours, 3 minutes ago