YELLOW CURRY FRIED RICE
This curried fried rice is a meal in itself! The flavors are exotic and wonderful and this dish is really filling.
Provided by genalynne
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 29.2 g, Cholesterol 7.6 mg, Fat 20.8 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 504.5 mg, Sugar 4.5 g
FRIED RICE WITH TOFU
I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!
Provided by barbara
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g
EASY CURRY FRIED RICE
This Easy Curry Fried Rice uses day-old rice to get a crispy, nutty texture, and a toasty flavor. Toss it with veggies and a scrambled egg for fried rice perfection.
Provided by Dana Sandonato
Categories Main Course
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 493 kcal, ServingSize 1 serving
SIMPLE CURRY FRIED RICE
Make and share this Simple Curry Fried Rice recipe from Food.com.
Provided by gailanng
Categories Rice
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat a frying pan or wok over high heat until hot. Add 1/2 tablespoon oil and then swirl it around the pan to coat. Add the egg and scramble vigorously with a spatula to break it up into small chunks. When the eggs, are barely cooked, transfer them to a plate.
- Add the remaining 1/2 tablespoon oil to the pan along with the onion and carrot. Stir-fry until the carrots are tender.
- Add the rice, using your hands to crumble the rice apart as much as possible. Stir-fry, using the spatula to break up the rice so that there are no clumps.
- Add the ham or chicken and then sprinkle on the curry powder, soy sauce and pepper. Stir-fry until the curry is fragrant and the rice is shiny. Return the egg to the pan along with the scallions and mix to combine. Taste for salt and adjust as needed.
Nutrition Facts : Calories 588.5, Fat 15.3, SaturatedFat 3.6, Cholesterol 210.3, Sodium 957, Carbohydrate 85.3, Fiber 2.7, Sugar 1.7, Protein 24.5
CURRY FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.
VEGGIE-PACKED CHICKEN FRIED RICE
This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
- Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
- Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
- Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g
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