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Garlic Rice with Chicken Curry

  • 1 egg 
  • ¼ Cup vegetable oil, divided 
  • 1 Cup sliced celery 
  • 2 - 3 Garlic cloves, minced 
  • 6 Cups cold cooked Kohinoor Basmati Rice 
  • 1 Cup diced fully cooked ham 
  • 1 - 2 Cups chopped leftover cooked chicken 
  • ½ Cup soy sauce 
  • 1 tsp. Pepper 
  • ¼ - ½ tsp. Ground ginger
  • In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces
  • Remove from skillet and set aside 
  • Add remaining oil to skillet 
  • Stir-fry celery and garlic over medium-high heat until crisp-tender 
  • Add rice; cook, stirring constantly, for 3 minutes 
  • Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through 
  • Serve hot

Not reviewed yet

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