Chinese Takeaway Chicken Curry with Egg Fried Rice

Name: Chinese Takeaway Chicken Curry with Egg Fried Rice
Total time: 45 min
Ingredients: 400 g Chicken breast, sliced; 3 tbsp Soy sauce; 2 tsp Sesame oil; 1 tsp Sugar; 2 tsp Cornstarch; 1 Onion, chopped, finely chopped; 1 Carrot, sliced thinly, finely chopped; ½ cups Pea, frozen; 80 g Button mushroom, halved quartered; 4 cloves Garlic, finely chopped; 1 Ginger, finely chopped; 1 tbsp Curry, powder; 1 tsp Turmeric, powder; 1 tbsp Flour; 1 tbsp Honey; ½ Banana, mashed; 500 ml + 1 tsp Chicken stock, powder; Vegetable oil; 2 cups Rice; 1 Egg; 1 Scallion, sliced; White pepper; Prawn

By School of Wok · 45 min

Ingredients

Chicken breast · sliced400 g
Soy sauce3 tbsp
Sesame oil2 tsp
Sugar1 tsp
Cornstarch2 tsp
Onion · chopped, finely chopped1
Carrot · sliced thinly, finely chopped1
Pea · frozen½ cups
Button mushroom · halved quartered80 g
Garlic · finely chopped4 cloves
Ginger · finely chopped1
Curry · powder1 tbsp
Turmeric · powder1 tsp
Flour1 tbsp
Honey1 tbsp
Banana · mashed½
Chicken stock · powder500 ml + 1 tsp
Vegetable oil
Rice2 cups
Egg1
Scallion · sliced1
White pepper
Prawn

Video instructions

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