Portuguese Fried Rice Recipe

Portuguese-fried rice with stir-fried chicken, topped with a creamy coconut curry sauce.

Ingredients

Chicken Marinade

• 1 lb boneless chicken thigh (lessen into 1-inch thick quantities)
• 1 tsp floor white pepper
• 1 tsp salt
• 1 tsp floor turmeric
• ½ tsp curry powder
• ½ tsp cornstarch

Egg Fried Rice

• 2 tbsp vegetable oil
• Two large eggs (whisked)
• Six servings of bloodless leftover rice
• ½ tsp salt
• ½ tsp chicken bouillon powder

Sauce

• Two medium carrots (chopped)
• Two medium yellow potatoes (chopped)
• four garlic cloves (minced)
• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• One medium onion (chopped)
• Splash of white wine
• 1 tbsp all-cause flour
• 200 ml fowl inventory
• Two bay leaves
• 1 tbsp flour turmeric
• ½ tsp curry paste
• ½ green bell pepper (chopped)
• two hundred ml of coconut milk
• 1 tsp sugar
• 1 tbsp evaporated milk

Cornstarch Slurry

• 1 tbsp cornstarch
• 1 tbsp water

Topping

• ¼ cup unsweetened shredded coconut

Instructions

Chicken Marinade

• In a large bowl, marinate the chicken with all the ingredients for 20 minutes.

Egg Fried Rice

• Add the oil to a large pan or wok over medium-high heat. Once the oil is heated, add the whisked eggs and stir fry. Add the bloodless overnight rice and break it apart. Season with salt and chicken bouillon powder. Place in a baking dish.

Sauce

• While you’re frying your rice, boil the carrots and potatoes. In a saucepan of boiling water, cook the carrots and potatoes for 10 minutes or until you can poke them through with a fork. Strain and set apart.
• Preheat the oven to 425°F.
• In a massive pan/wok with heated vegetable oil, prepare dinner for the chicken over medium-excessive heat till browned. Flip and upload within the garlic. Cook the hen till every aspect is browned and the chicken is 60-70% finished.
• Make a niche within the center and add the butter and onion. Stir-fry with the chicken and then upload it to the white wine.
• Once the chicken is 80% finished, turn down the heat to low, sprinkle in the flour, and blend it all together.
• Add inside the chicken inventory bay leaves, ground turmeric and curry paste (upload it earlier than the water boils in any other case; the turmeric didn’t melt well). Turn up the warm temperature to deliver it to a boil.
• Once it has boiled, upload within the cooked carrots and potatoes, with the bell pepper and coconut milk. Stir constantly to prevent it from sticking to the bottom. Then, add the sugar and evaporated milk and integrate the entirety.
• Mix within the cornstarch slurry to thicken up the sauce a bit.
• Spoon the sauce over the fried rice and unfold it calmly. Sprinkle on the shredded coconut. Bake in the oven for 10 mins.