Chicken curry fried rice

 Ingredients (feel free to add, subtract, or adjust amounts)

• have ready 500g previously cooked jasmine rice
• if freshly made, spread on a tray and refrigerate for 30 minutes or more
• 1 skinless boneless chicken thigh (approximately 185g), cut into small pieces
• marinade the chicken with 1/2tsp chicken bouillon powder, then a tsp of oil

Prepare in separate bowls

• 180g frozen corn
• 100g frozen peas
• 110g carrot, diced to be the same size as the corn and peas
• 1/2 medium sized onion, diced (approximately 85g)
• 1 sweet pepper, diced (approximately 115g)
• 2-3 cloves garlic, or as much as you like

Unless you have a big wok and a hot stove, have a large bowl to hold ingredients after they have been cooked.

Stir fry the chicken and set aside.

Stir fry the onions and carrots until the carrots are almost sufficiently tender. I don't like crunchy carrots, so I cover, lower the heat a bit, and let them steam for 2-3 minutes.

Add the frozen corn and bring everything back up to a sizzle. Add the peas and bring everything back up to sizzle again. Add the sweet peppers and cook the veggies until the peppers have the right amount of crunch. I like crunchy peppers. Cook the veggies in any order you like to get the results you want. Dry out any excess liquid, and set aside e.g. in the same bowl as the chicken.

Rinse the wok to get rid of sugars introduced by the veggies and dry with paper towel. Reheat the wok to medium-high. Add 2-3 tsp oil and briefly fry the garlic. Add the rice in 2-3 portions, stirring it together with the garlic. Continue to stir-fry the rice until it has dried out a bit e.g. there is some crackling or browning. Add S&B curry powder 1 tablespoon at a time and stir-fry until the rice tastes right. Carefully introduce 1/3 to 1/2 cup water along the edges of wok (as opposed to pouring it directly into the rice) in small amounts. Stir-fry the rice between additions. The water helps dissolve the curry powder and lets it be absorbed by the rice. Add the least possible amount of water. Keep in mind the veggies and chicken will probably have some juices too.

Raise the heat and add the veggies and chicken to the curried rice. Stir fry the combination a few minutes to reheat and blend. Add more curry powder if you like.

Inspired by this recipe:

• https://cookingformysoul.com/curry-fried-rice/

I did not include egg to avoid raising the protein levels.

I am aiming for low-sodium, but feel free to add salt to the chicken marinade, and to the final product.