Grilled Chicken Breast with Curry Fried Rice and Chicken Salad Sandwich
Kelli requested curry fried rice for dinner so here it is.
Kelli bought this convenient cutting board with a built in silicone strainer from Costco this past weekend. It is about $20 (it's $31.99 on-line) and allows me to use the area above the sink as additional counter space which is really valuable when living in a condominium. I think she just wants me to cook for her more so she bought it.
These are some Waikiki condominium balcony grown green onions. I have these growing in the pot of a potted banyan tree. They are growing quite well. Better than those in my aquaponics set-up. (More on my aquaponics another time.) Every week, I do a partial water change for my fish aquarium. I water my plants with the aquarium water.
I am just making fried rice so it doesn't really matter, but since I was going to test the new cutting board, I sharpened my knife and decided to brush up on my green onion chopping skills. I used to work under Master Mori at Izakaya Nonbei in the Kapahulu area. He is a very strict chef to work under and was very concerned about how the food is presented. Green onions especially was a chore at the beginning of each night. I would finely chop 2 pounds of green onions each day and they were to be as thin as possible and none of them should be attached to another. Many times they did not meet his expectations. I had a lot of practice there!! Of course, fried rice doesn't require this fine chop, but I just wanted to see how well I could do after not doing a fine chop for so long.
I prepared some egg crepe style. Then I rolled it and chopped it up. I like it this way so it looks nice and yellow in the fried rice. The chicken breasts are seasoned with the basics and the bowl has the chopped ham, bacon and egg for the fried rice. Normally, fried rice is made with left overs. I didn't have any left overs so I had to steam 2 cups of white rice.
I chopped 1 red onion heated my wok and lightly oiled it. I added the chopped onion and bacon and allowed it to sweat. Then add the ham and season with some salt, pepper, garlic, ginger and curry powder. This varies depending on how you want it to taste, but I used about 3 teaspoons of S&B Curry Powder for this batch. After cooking these ingredients with the seasonings, I add the steamed rice a little by little mixing it in with the flavors. This is half of the steamed rice (1 cup).
Here is where my Grilled Chicken Breast is about half done and my Curry Fried Rice is also about half done. I try to make sure they will finish at the same time so I can plate them both and not have one colder than the other.
I purposely made extra chicken breast because Kelli has been wanting Chicken Salad Sandwich for her lunch that she brings to work. I have some finely chopped red onion, Best Foods Mayonnaise, Grey Pupon White Wine Dijon Mustard, Hawaiian Sea Salt and black pepper. I also chopped up 2 of the Grilled Chicken Breasts after they cooled and then mixed them all together. I let it chill in the refrigerator over night so the flavors all blend.