Singapore-Style Chicken Fried Rice

• 3 tbsp. canola oil
• 1 large onion
• 1 package sliced Canadian bacon
• 1 bunch bok choy
• 1 large red bell pepper
• 2 tsp. finely chopped, peeled fresh ginger
• 3 clove garlic
• 8 oz. skinless, boneless chicken
• 3 large eggs
• 1 1/2 tsp. madras curry powder
• 4 c. cooked brown basmati rice
• 2 tbsp. low-sodium soy sauce

1. Heat 2 teaspoons of the oil in a large nonstick skillet or wok over medium-high heat.
2. Add onion and bacon and stir-fry 4 minutes.
3. Add bok choy; stir-fry 2 minutes or until leaves have wilted.
4. Add bell pepper, ginger, and garlic; stir-fry until vegetables start to soften, about 4 minutes.
5. Remove vegetables to a bowl.
6. Return skillet to heat; add 1 tablespoon of the oil.
7. When hot, add chicken and stir-fry 3 to 4 minutes or until cooked through.
8. Remove chicken to bowl with vegetables.
9. Return skillet to heat; add 1 teaspoon of the oil.
10. When hot, add eggs and scramble just until set.
11. Add eggs to bowl with vegetables and chicken.
12. Return skillet to heat; add the remaining 1 tablespoon oil to skillet along with curry powder and cook over medium-high heat 30 seconds, stirring, until fragrant.
13. Add rice and stir-fry until coated evenly.
14. Cook rice undisturbed until bottom is slightly crisp, about 3 to 4 minutes.
15. Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes longer.

canola oil, onion, bacon, choy, red bell pepper, ginger, clove garlic, skinless, eggs, curry powder, basmati rice, lowsodium

Taken from www.delish.com/recipefinder/singapore-style-chicken-fried-rice-recipe (may not work)