Curry Fried Rice
- Rice cooked and refrigerated: 4 to 24 hours
- Prep time: 10 minutes
- Frying rice: 10 to 15 minutes
Ingredients
Rice:
- 1 cup basmati rice
- 2 cups water
- ½ cup peeled and finely chopped carrot
- ½ cup frozen peas
- 1 clove garlic, minced
- 3 teaspoons curry powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Egg:
- 1 tablespoon vegetable oil
- 1 egg
- Salt and pepper to taste
Oil for cooking:
- 2 tablespoons vegetable oil
Scallions:
- 4 scallions, cut into 1-inch strips
Seasonings:
- 1 tablespoon soy sauce
- Salt to taste
Instructions
-
Add rice, water, chopped carrot, peas, garlic, curry powder, salt and pepper to a medium saucepan.
- Bring water to a simmer.
- Turn heat to low, cover saucepan; cook for 15 minutes.
- Remove cooked rice mixture to a bowl, cover and refrigerate 4 hours or preferably overnight.
- Note: Rice must be chilled before cooking so that when fried it crisps up nicely.
- Once the rice has chilled begin preparing remainder of ingredients.
- Place egg in a small bowl and beat slightly with a fork
- Heat 1 tablespoon oil in a large non-stick skillet using medium to medium-high heat.
- Add egg to skillet.
- Sprinkle egg with salt and pepper.
- Fry egg on one side and then turn and fry on the other side.
- Remove egg from frying pan.
- Cool egg and cut into small pieces; set aside.
- Slice scallions; set aside.
- Heat 1 to 2 tablespoons oil in the skillet on medium-high heat.
- Add rice mixture to skillet.
- Add soy sauce and toss to incorporate.
- Add egg and scallions.
- Cook until mixture is light golden brown on bottom.
- With a large spatula, gently flip the rice mixture so the top portions brown.
- Serve.
Comments
Makes 4 to 6 servings.For a more traditional fried rice try my recipe for Chinese Fried Rice.