Rice Selection Tips: Use long-grain jasmine rice or basmati. Opt for day-old rice, as fresh rice may be too sticky for deep frying.

Cooking Methods: Cook rice using a stovetop method (2:1 water to rice ratio) or in a rice cooker. Allow rice to cool completely and refrigerate it for at least 2 hours or overnight for the best texture.

Chicken Preparation: Dice chicken into uniform 1/2-inch cubes. Marinate with curry spices for at least 30 minutes for flavor.

Alternative Proteins: Tofu (cubed and pan-fried), shrimp (sautéed), or beef (thinly sliced) can be used as alternatives.

Spice Blend: In a pan, combine curry powder, turmeric, cumin, garam masala, and coriander. Add 1/4 cup of apple juice and stir to combine. Reduce for a few minutes to concentrate flavors.

Apple Infusion: Grate fresh Granny Smith apples into the sauce. Add apple cider vinegar for a zesty finish.

Heat peanut and coconut oil in a large deep fryer or heavy-bottomed pot to 350°F.

Fry rice in small batches, turning gently to ensure an even golden color. Drain on paper towels to prevent sogginess.

In a wok or large skillet, sauté garlic, ginger, green onions, and bell peppers until fragrant and slightly softened. Add the grated apples for an extra flavor boost.

Add the fried rice to the wok with the sautéed vegetables. Pour in the curry sauce and stir gently to coat. Cook over medium heat to integrate the flavors.

Taste and adjust the seasoning with salt, pepper, or extra cayenne for heat. Continue stirring to allow flavors to meld.

Plate the curry apple fried rice with a garnish of fresh cilantro or green onions. Serve immediately for a crispy and flavorful dish.