Often times, I’ll have leftover rice after cooking dinner for a family event. Usually my first instinct is to make fried rice. However this time I decided to make a different version with a Thai twist. It’s a little creamy, a little spicy and so good… its my green chicken curry fried rice.
1 medium onion, chopped
1 large “thumb” of fresh ginger, julienned
2 tablespoons green curry paste
2-3 cups cold leftover white rice
1 cup frozen green peas
1 can baby corn, drained
1 handful extra fine green beans
1 can (13.5 oz) coconut milk
Boil chicken until fully cooked.
Allow chicken to cool and debone.
Chop chicken and set aside.
When scrambled and completely cooked, remove from pan and set aside.
When fully heated through and combined, serve.