Ghee Curry Fried Rice
Earlier this week, we grabbed dinner at a Chinese restaurant in Chicago’s Bridgeport neighborhood. The Potsticker House (which used to be called Ed’s Potsticker House) was a frequent stop for us when we were in college near. It’s, of course, a great place for potstickers and some reliably great and spicy Sichuan food. And like any of my trips to Chinese restaurants, I was looking forward to coming home with a box of leftover rice because there is nothing better than a bowl of fried rice and there is nothing better than day-old rice for fried rice. I love it so much that I probably make fried rice (or some version of it, with chickpea rice or orzo) about once a week. I load it up with whichever vegetables are handy and within 20 minutes or so, I have a satisfying meal.
I follow a few key rules for killer fried rice every time:
Use refrigerated, day-old rice. If you make fresh rice, let it cool and quickly refrigerate or flash freeze it. This process removes the moisture and hardens the rice, which helps the rice grains stay separate and not clump together.
Keep the base simple - ginger, garlic, spring onions (shallots or onions also work). This trinity is the reliable base of every great fried rice, stir fry, or noodle dish.
Make sure your skillet or wok is very, very, very hot.
Prep all of your ingredients first and keep them close by - fried rice moves quickly!
As I’m sure you’ve noticed in the title of this recipe, this is an Indian take. I was craving something Indian but something quick, so this is how my ghee curry fried rice with chicken came together. It borrows from the Indian technique of tempering spices in ghee or oil called phutana or chhonk. I bloomed whole cumin seeds in some ghee, then added my trinity (ginger, garlic, shallots), chunks of chicken thigh, my favorite curry powder and garam masala, some sweet peas, and finished it with fresh mint and lemon. Oh and also one whole serrano chile, which is optional but boy, did it clear our our sinuses. The end result was earthy and nutty from the cumin, warming from the spices, pops of sweetness from the peas, and had a refreshing finish from the mint and lemon. It’s a well-balanced dish that takes about 20 minutes to make, so, need I say more?
Serves 2
Ingredients
2 tsp ghee
1/2 tsp cumin seeds
2 garlic cloves, minced
1 tbsp minced ginger
1 serrano chile, sliced (optional)
1 shallot or 3 spring onions, thinly sliced
2-3 boneless chicken thighs, cut into chunks
1 tsp curry powder
1/2 tsp garam masala
1 cup day old rice
1 cup frozen peas
1/4 cup mint leaves, roughly torn
Juice from 1/2 lemon
salt to taste
Method
Prepare all of the ingredients. Heat up a wok or large skillet over medium high heat. Add the ghee and once it’s almost smoking, add the cumin seeds. Give them a few seconds to splutter. Then quickly add in the garlic, ginger, shallots, and serrano chile (if using). Toss them quickly and frequently in the wok for 2 mins. Sprinkle with a little salt.
Now, add the chicken thigh chunks, toss them well. Cook the chicken until browned, about 8 mins. Halfway through, toss them a few times to brown all sides. Sprinkle again with a little salt.
Add the curry powder, garam masala, and toss well for about 30 seconds. Add in the day-old rice and break it up into the wok and mix in with everything else in the wok; toss frequently and cook for 5 mins. Tip: If it’s start sticking to the pan, lower the heat a little and drizzle with some oil.
Lastly, add the peas and lemon juice. Cook for 1 min, or until the peas have thawed and warmed through. Remove from the heat and add in the mint leaves. Serve with a little extra squeeze of lemon!
