Although it shares the same name, this dish is probably very different than other chicken fried rice dishes you’ve had in the past. Besides the obvious ingredient switcheroos, the biggest difference is in the cooking technique.
Unlike most fried rice, this dish doesn’t use leftover, pre-cooked rice; it’s actually cooked similarly to Mexican rice. The uncooked rice gets pan toasted before adding the cooking liquid, causing some of the grains to split and fluff up during cooking.
So if you’re looking for a one-dish, last-minute meal that’s light on the meat but still packed with flavor, you’ve come to the right place. Since I had plenty of leftovers, I got a little crazy the second day and added a little Sriracha and Mae Ploy Sweet Chili Sauce. I recommend it highly, if you’re a wild one like myself…
Khukara Ko Polau- Nepali Chicken Fried Rice
Yield: 4-6 servings
* 2 cups long or medium grain white rice
* 3 Tablespoons canola or vegetable oil
* 1 cardamom pod, smashed
* 2 cloves
* 2 bay leaves
* 1 large onion, chopped
* 2 cups chopped, boneless chicken breast or thighs
* 1-1/2 teaspoons salt
* 1/2 teaspoon turmeric
* 2 cloves garlic, minced
* 1 teaspoon garam masala
* 2 cups water
* chopped cilantro, for garnish
Place rice in a large bowl and cover with water. Soak and set aside.
Heat oil over medium-high heat in a very large skillet that has sides at least several inches high as well as a cover. Add the cardamom, cloves and bay leaves and cook for about a minute. Add the onion and cook, stirring, until golden brown. Add the chicken and cook until browned.
Add the salt, turmeric, garlic and garam masala and stir to coat the onion and chicken with the spices.
Drain the rice and add to the skillet. Continue to cook, stirring, until the rice is toasted and golden. Add the water, reduce heat, and simmer until the rice is cooked, about ten minutes.
Remove from heat and garnish with cilantro.