Yellow Curry Fried Rice with Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  227g

• Salt

  Table

  2 tsp or 12g

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 cup, sliced or 115g

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Garlic

  Raw

  3 cloves, minced or 9g

• Minced Ginger

  The Ginger People

  1 ½ Tbsp or 23g

• Thai Chile Peppers

  Melissa's

  3 servings or 18g

• Carrots

  Raw

  1 large or 72g

• Broccoli

  Leaves, raw

  8 oz or 227g

• White rice

  Glutinous, cooked

  3 cup or 522g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Curry Yellow Paste

  Roland

  1 Tbsp or 16g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

Directions

1. Add the diced potatoes to a saucepan and fill it with water, about an inch above the potatoes. Add about 1 1/2 teaspoons kosher salt to the water and bring it to boil. Let the potatoes simmer for an additional 5 to 7 minutes, until they are fork tender. Drain the potatoes.
2. Heat a wok or large saute pan with 2 tablespoons of oil over medium-high heat. Add the chicken and onions and cook them for 2 to 3 minutes, until the onions start to soften. Add the garlic, ginger, and chiles (if using), and stir until they are fragrant, about 15 to 20 seconds.
3. Next, add the carrots, broccoli, and 1/2 teaspoon kosher salt. If the wok or saute pan is very dry, add 2 to 3 tablespoons of water. This will keep the vegetables from burning. Cover the wok or pan and cook for about 2 to 3 minutes.
4. Add the cooked potatoes, rice, scallions, yellow curry powder, and soy sauce to the wok or pan. Stir until the rice takes on a nice yellow color. Taste the fried rice and adjust the seasoning to your taste. Serve.
5. Recipe by: Lisa Lin (source: https://healthynibblesandbits.com/yellow-curry-fried-rice-with-potatoes/)

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