I’m totally hooked on fried rice. It’s simple, hella enjoyable, and it’s a fantastic way to use up the veggies in the fridge before they start to get…offensive. Really though, what’s better than a dish that helps you clean out your crisper? The answer: nothing. Okay, another answer is pizza, but I’m almost 33 years old and need to realize that pizza is not always the answer.
(Yes it is.)
I went with curry as the star flavor with this one because a vast majority of my blog strongly encompasses East/Southeast Asian flavors like ginger, soy, samba oelek, sesame, etc. Those are my most cherished flavors in the world, but a girl has to step outside of her zone once in a while. So, as I shuffled through my spices, the beautiful bright yellow curry powder caught my attention and my decision was made: Curry Fried Rice. Bring it on.
My veg choice in this recipe includes peas, corn, shredded carrots, mushrooms, celery, and an onion. I also added some fresh parsley for garnish. You can add cilantro instead, but cilantro and I don’t jive, so no cilantro here.
The amount of curry powder you use can be adapted to your preference. This dish has no heat to it – but a nice heaping spoonful of sambal oelek goes swimmingly with the rest of the flavors here. Do as you must. I usually have a small portion without it and a small portion with it just to get the best of both worlds. Though, as much as I love heat, this dish is really tasty without it.
Curry Fried Rice
1 cup of rice
2 cups of vegetable or chicken stock
1 tablespoon butter
2 tablespoons sesame oil, divided (can be substituted for other cooking oil)
2 garlic cloves, sliced
1 rib of celery, minced
1/2 onion, chopped
1/4 cup shredded carrots
1/4 cup mushrooms, chopped
1/4 cup frozen corn
1/4 cup frozen peas
2 eggs, beaten
1.5 tablespoons yellow curry powder
1/2 teaspoon onion powder
2 tablespoons of Kikkoman soy sauce
Kosher salt and ground black pepper to taste
Fresh parsley, chopped (optional)
Prepare your rice as per the packages instructions, but substitute the water for vegetable or chicken stock and add 1 tablespoon of butter to the stock before it boils.
Heat 1 tablespoon of oil in a large saucepan over moderate heat.
Add the garlic and stir. Careful not to burn the garlic. Simmer and stir until fragrant, approx. 2 minutes.
Add the onions and celery; simmer until translucent, approx. 4 minutes, stirring frequently.
Add the shredded carrots and the mushrooms. Stir.
Add 1/2 tablespoon of the yellow 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 and add the remaining oil.
Add the beaten eggs to the center of the pan and allow to cook like an omelet. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.
When the rice is ready, add it to the large saucepan in batches, stirring to combine well with the other ingredients.
Add the remaining yellow curry powder, onion powder, and Kikkoman soy sauce.
Finally, add the frozen peas and frozen corn (these don't take long to heat up at all).
Mix into the dish.
Remove saucepan from heat, cover, and let sit for five minutes.
Garnish with fresh chopped parsley (optional) and serve.