2 Servings 30 min Cook
1 Cup Brown Rice
1 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
1 Cloves, minced Garlic
1 2/3 Tbsp Ginger Root
9 Oz Chicken Breast
1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tbsp Curry Powder
1 Cup Spinach
1 Tsp Lime Juice
Prepare rice as perr package directions; set aside.
Melt the coconut oil in a wok or large frying pan over a medium to high heat.
Add the onion and stir-fry for 1 minute, then add the garlic and ginger and cook for a further minute.
Toss in the chopped chicken, red pepper, and half of the curry powder and stir-fry for 2 minutes.
Add the rice, crumbling it between your fingers as you drop it in, then pour in 2 tablespoons of water.
Stir-fry for 2 minutes until the rice is warmed through and the chicken is completely cooked.
Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
Add the remaining curry powder, along with the spinach, and stir until the spinach has wilted slightly and the curry powder is evenly distributed.
Finish with a squeeze of lime juice and serve.