Curry Fried Rice with Peanut Sauce

I have made this dish a few times in the past.  Last night was a repeat by Kam's request.  I thought peanut sauce sounded most excellent, so I just threw that into the mix for the heck of it.  If you've never made it before, give it a go.  Its so so yummy, and really easy.  I think you could put it on your cereal in the morning and be happy.  The curry rice is good too.  It's a little bit like my fried rice, but has a totally different flavor.  I actually made this dish with the egg fu young for my parents one time.  My mom has always said that she doesn't like curry, but she did like this dish...(I hope she wasn't just saying she did?  Mom?)  So, if you've tried the fried rice and enjoyed that, give this a try next!

What you'll need:

Curry Rice
2 cups uncooked pearl rice (then cook it)
1 pound chicken (I used 8 chicken tenders)
3 carrots diced in large chunks (about the size of your thumb nail)
1/2 onion diced
3 stalked celery diced
1 large head broccoli (my favorite word to spell)
1 can baby corn (if you like it)
1 bell pepper sliced (any color)
5 teaspoons curry powder (I used yellow)
1/2 can coconut milk (you'll use the other half for the peanut sauce)
1 teaspoon cardamom
1 teaspoon turmeric (optional)
1 teaspoon grated ginger
1 teaspoon cayenne
1/2 cup sugar
1/2 cup chopped cilantro (optional)
1/4 cup fresh mint leaves (optional, but HIGHLY recommended)
1/2 cup fresh thai basil leaves (optional.  This is the best part, if you can't find it, no biggie.  I currently am growing some.  Not the same as regular basil. You can use one or all of these 3 spices. Use at lease one!)
1 tablespoon sesame oil
5 tablespoons vegetable or canola oil (or whatever you like to use)

Heat 2 tablespoons oil in a your largest skillet over medium heat.  Add chicken.  Sprinkle with 1 teaspoon curry and cook until done.  Remove from pan and allow to cool.  Shred or chuck once cooled enough into bit size pieces.  To pan (you should still have some oil from the chicken still in there) add carrot and onion.  Cook for about 2 minutes.  Next add 1/2 can coconut milk, cardamom, turmeric, ginger, cayenne, sugar and 3 tablespoons curry.  Mix until well combined.  Allow to cook for another 5 minutes.  Coconut milk will begin to bubble and thicken.  Next add celery and bell pepper and cook for another 2 minutes.  Now add broccoli, baby corn, cook for 2 minutes.  Your coconut milk should be pretty thick now, and spread through out your vegetables.  Pour your veggies into a large bowl, removing as much of the excess coconut milk sauce as you can.  Add remaining 2 tablespoon and sesame oil and last teaspoon curry to the pan.  Add rice and mix until rice is a light yellow color and evenly coated.  Fry stirring every 30 seconds for about 5 minutes.  Add the vegetables/coconut milk sauce, chicken and mint, basil, and/or cilantro back into rice and mix until all is well combined.

Peanut Sauce
1/2 can coconut milk
1/2 cup peanut butter (chunky or creamy.  I used creamy, I would have rather had chunky)
2/3 cup sugar
1 teaspoon curry (I used yellow)
1 tablespoon soy sauce (full salt)
1 tablespoon oyster sauce
1 tablespoon apple cider vinegar

You can start this when you are frying your rice.  Add coconut milk and curry into a small sauce pan.  Heat over medium heat until just bubbling whisking often.  Add soy sauce, oyster sauce, and apple cider vinegar and return to bubbling whisking often.  Add sugar and peanut butter and continue whisking fairly often for about another 2 minutes.  Keep you eye on it because it will burn on the bottom.  Once it thickens, turn off heat, its done.

Bowl up your curry rice and top with your peanut sauce if you made it.  This dinner is a staple here.  Its one of those one dish wonder meals that you can never get enough of.  The peanut sauce is a new addition for us.  Not necessarily required, but so delicious, that its definitely worth it!  Enjoy!