Macau-Style Baked Portuguese Chicken Rice

• 1 cup mozzarella cheese or mozzarella cheddar cheese, shredded

For the Fried Rice

• 6 cups cooked jasmine rice or cooked long grain white rice
• 4 large eggs
• 3 tablespoon regular soy sauce
• 2 tablespoon vegetable oil or any neutral oil

Chicken Marinade

• 1 teaspoon Shaoxing Cooking Wine or dry sherry wine or chicken broth
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon curry powder

For the Coconut Curry Sauce

• 2 cups Yukon gold potatoes or yellow russet potatoes
• ¾ cup onion diced
• 1 tablespoon vegetable oil or any neutral oil
• 14 fl oz. coconut milk full fat kind
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt
  

  Ingredients

  6 skinless boneless chicken thighs

  • 1 cup mozzarella cheese or mozzarella cheddar cheese, shredded

  For the Fried Rice

  • 6 cups cooked jasmine rice or cooked long grain white rice
  • 4 large eggs
  • 3 tablespoon regular soy sauce
  • 2 tablespoon vegetable oil or any neutral oil

  Chicken Marinade

  • 1 teaspoon Shaoxing Cooking Wine or dry sherry wine or chicken broth
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon curry powder

  For the Coconut Curry Sauce

  • 2 cups Yukon gold potatoes or yellow russet potatoes
  • ¾ cup onion diced
  • 1 tablespoon vegetable oil or any neutral oil
  • 14 fl oz. coconut milk full fat kind
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
    
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