Thai-Style Curried Chicken Fried Rice

Name: Thai-Style Curried Chicken Fried Rice
Yield: Serves 4 to 6 (Makes about 8 cups)
Cuisine: Thai
Ingredients: 1 tablespoon, dark brown sugar; 3 tablespoons, fish sauce; 1 tablespoon, soy sauce; 2 , boneless, skinless chicken breasts (about 8 ounces), cut into 1-inch chunks; 1/2 teaspoon, table salt; 3 1/2 tablespoons, peanut oil or vegetable oil; 2 , large eggs, beaten lightly; 1 teaspoon, curry powder; 1 , large onion, sliced thin; 1 tablespoon, curry powder; 2 medium cloves, garlic, minced (about 2 teaspoons); 5 , Thai green chiles or 3 jalapeño chiles, seeded and minced (about 2 tablespoons); 6 cups, cooked white rice (cold), large clumps broken up with fingers; 5 , medium scallions, sliced thin (about 1/2 cup); 2 tablespoons, minced fresh cilantro leaves; , Lime wedges for serving

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Appears in Cook's Illustrated March/April 2001

SERVES4 to 6 (Makes about 8 cups)

TIME35 minutes

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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