Long-grain rice cooked in chicken stock, then fried with curry powder, carrots, peas, peppers, green beans, onion, and garlic.
20 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice until the starch runs off, then drain.
Bring the chicken stock to a boil, then add the rice, bay leaf, and half the salt.
Cook the rice for 16 minutes, until it absorbs the liquid, then spread it on a tray to cool.
Heat the oil in a wide skillet and saute the onion and garlic for 3 minutes.
Add the carrots, beans, peppers, and peas, and stir for 6 minutes.
Add the curry powder, thyme, remaining salt, and black pepper.
Add the cooked rice to the skillet and toss over high heat for 6 minutes, keeping the grains separate.
Remove from the heat and rest for 5 minutes.
💡 Tip: Cooking the rice ahead and spreading it out to cool keeps it from turning mushy in the pan.
🍽️ Serving suggestion: Serve on a large platter with grilled chicken, chili sauce, and chopped scallions.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~340
kcal calories
8
g protein
58
g carbs
9
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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