Curry Chicken Fried Rice | Fondation Olo

Ingredients

• 625 ml (2 1/2 cups) water
• 310 ml (1 1/4 cup) dry rice
• 15 ml (1 tbsp) canola oil
• 4 chicken thighs , skinless and deboned (about 350 g), cut into strips (or Northern shrimp)
• 1 large or 2 small yellow onions , diced into large chunks (about 250 ml / 1 cup)
• 4 carrots peeled and sliced
• 4 garlic cloves, finely chopped
• 10 ml (2 tsp) curry powder
• Salt , pepper and Tobasco-style hot sauce , to taste
• 6 eggs
• 60 ml (1/4 cup) soy sauce
• 250 ml (1 cup) frozen green peas