Curried Fried Rice Recipes

YELLOW CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
• Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
• Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.

SPICY CURRIED CHICKEN FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
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EASY CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over moderate heat.
• Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.
• Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.
• Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.
• Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg - same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.
• Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.
• Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).
• Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.
• Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.

CURRIED FRIED RICE

Steps:

• In a large skillet or wok, heat 1 tablespoon oil, add beaten eggs and cook on moderately high heat.
• When the edges begin to set, lift them with a spatula and tilt the pan to allow uncooked egg to run under (onto the hot skillet).
• After 2 or 3 minutes, when the bottom is set, flip the omelet over. You may need to cut it into sections to flip it. As soon as it's fully cooked, transfer it from skillet to plate.
• Cut egg into long, 1/2″ wide strips and set aside.
• Wipe the skillet and heat the 2 tablespoons of oil on medium heat. Add the garlic and curry powder/paste. Cook for 1 minute, stirring constantly to prevent scorching.
• Add the tomatoes and spinach. Stir-fry on high until the spinach just wilts.
• Add the rice and peas and cook until heated through. Add in egg strips, soy sauce and lemon/lime juice.
• Add more soy sauce to taste (or not). Serve immediately.

COCONUT CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
• Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
• Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

CURRIED FRIED RICE

Steps:

• Make the curry blend by mixing the turmeric, ginger, coriander, cardamom and cayenne in a small bowl and set aside.
• Prepare the rice by your preferred method. (We have a rice cooker that makes the job pretty foolproof, but when we want the rice to be extra savory, we substitute chicken stock/broth for the salted water, and that means we basically make a pilaf: rinse the rice until the water runs clear and drain. Heat a tablespoon of oil in a large sauce pot over medium-low heat, add the rice and toss, cooking until the rice begins to turn slightly translucent. Add 3 1/2 cups of warm water and 1 tsp of sea or kosher salt, or use chicken broth and omit the salt. Bring up to a boil then reduce to a simmer on medium-low. Simmer until the liquid is absorbed, about 15 minutes, then remove from the heat and cover. Let the rice stand 5 minutes, then fluff with a fork. Taste and season if more salt is needed.).
• In a large frying pan or wok, heat the 2 Tbls oil and 2 Tbls butter on medium-low heat. Do not let the butter burn. When the butter stops giving off steam (you've made a simplified form of ghee), add the onion and curry blend.
• Sweat the onion (i.e. cook it until it turns translucent) about 5 minutes. It's okay to get some browning with the onion if you like, but don't caramelize them too heavily.
• Add the rice and turn up the heat to medium. Toss thoroughly to distribute the curry evenly.
• Keep a close eye on the rice as it fries and stir to prevent sticking, but don't stir constantly as this will dry the rice and break it up, preventing it from browning. If you have trouble with sticking, add a bit more oil (not butter). The less you stir, the more it will brown, but the greater the chance of sticking.
• Fry to your personal preference, stirring as needed. Some folks want to just give it a quick fry and serve right away, giving you more tender rice. We prefer to cook it a bit longer so we get a little browning, giving us a nice mix of crunchy bits with the more tender grains. But if you like your fried rice chewy, cook it even a bit longer, however beware cooking it too long or you'll get delicious curried buckshot!
• Garnish with slivered green onion (optional).

CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm., In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.

CHICKEN CURRIED FRIED RICE

Steps:

• Chop vegetables and prepare the shrimp.
• Heat oil in a wok or a large fring pan over high heat.
• Add garlic, onion, and peas in the pan and saute.
• Add green pepper and chicken in the pan and saute.
• Add rice in the pan and mix with the ingredients.
• Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
• Turn the heat down to low, and add Worceter sauce.
• Stir quickly and stop the heat.