2 cups Jasmine rice
3 cups weak chicken stock
¼ cup diced onion
1/3 cup vegetable oil
1 tbl curry powder

1. In a heavy 2 quart sauce pan heat oil until almost smoking
2. Add 1 cup jasmine rice, sauté on medium heat until slightly browned, stirring constantly.
3. Add reaming rice, chicken stock, onion, and curry powder, and bring to a low boil.
4. Siimer until stock is almost evaporated, remove from heat and leave covered 5 minutes
5. Fluff rice before serving.

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