Thai-Style Curried Chicken Fried Rice

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Appears in Cook's Illustrated March/April 2001

For fried rice that is light and flavorful rather than sodden and greasy, cook the ingredients in batches and forget about your fear of frying.

SERVES 4 to 6 (Makes about 8 cups)

TIME 35 minutes

Thai-Style Curried Chicken Fried Rice

WHY THIS RECIPE WORKS

We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. For nongreasy fried rice recipe, we batch-cooked the vegetables and chicken in a mere 3 1/2 tablespoons of oil.

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