INGREDIENTS:

• 2 tsp Golden Fiesta Canola Oil
• 150 g chicken, fillet or cut up
• 5 g ginger, peeled and sliced

• 1 rice cup* (takal) rice, washed
• 1 ½ rice cup* (takal) water

• 50 g potato, cut into cubes
• 50 g carrots, cut into cubes
• 1 tsp UFC Iodized Salt

• 2 Tbsp UFC Ready Recipes Curry Mix, dissolved in ½ rice cup (takal) water

*Note: Rice cup, commonly known as takal, is a 180 mL cup usually included with rice cookers.

PROCEDURE:

1. For standard rice cooker, press down rice cooker pot with a spatula and press cook.
2. Add cooking oil, chicken and ginger. Saute for 5 minutes or until chicken is seared.

Note: Make sure rice cooker is at “cook” setting for ease in sauteing.

3. Add washed rice, water, carrots, potatoes and salt. Cover rice cooker. Make sure rice cooker is still at ‘cook.’ Allow to cook for 15 minutes or until rice is almost cooked.
4. Add UFC Ready Recipes Curry Mix and water mixture. Simmer for 3 minutes.
5. Switch to “warm” setting. Enjoy while hot!