Curried Fried Rice with Chicken

By Su-Mei Yu Fine Cooking Issue 58

If you’ve made Grilled Thai Chicken and served it with rice, this is a terrific second meal using any leftovers from both. I use Madras-syle (hot) curry powder

3 Tbs. vegetable oil

4 cloves garlic, minced

1-½ Tbs. chopped fresh ginger

1 small onion, roughly chopped

1 tsp. curry powder

½ tsp. chili powder

½ tsp. ground coriander

4 cups cooked jasmine rice; clumps broken up (start with 1-⅓ cups raw rice)

½ cup golden raisins

3 Tbs. soy sauce; more for serving

1 cup shredded Grilled Thai Chicken, at room temperature

1 scallion (white and green parts), thinly sliced

2 Tbs. finely chopped fresh cilantro

1 cucumber, peeled if you like, halved, seeded, and thinly sliced on the diagonal

1 lime, cut into wedges

Directions at finecooking.com

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