No matter how many new and (what I think are) exciting recipes I publish here, this Easy Curry Fried Rice continues to be one of my most visited. It stares me in the face every time I check my top posts. I guess you really can’t go wrong with a simple 30-minute meal.
This recipe is also a great way to use up any leftover veggies hanging out in your crisper, and any leftover rice. In fact, I encourage leftover rice! It’s one of the key factors to bringing your rice to that nutty and crispy perfection we love so much with restaurant fried rice.
Perfectly fried rice.
It feels a little odd to dub this a 30-minute meal when I’m about to tell you to start prepping the night before, but it’s more of a suggestion than an instruction. Just roll with it.
Freshly-cooked rice is full of water and moisture, which makes it difficult to get that crave-worthy chewy crisp we expect in fried rice. But leftover rice kept in the fridge overnight dries up and hardens, making it the *perfect* texture for fabulously fried rice.
Crispy bits, please and thank you.
While frying rice in our pans, we’re inclined to stir. We hover over the stovetop, we take in the pleasant aromatics, and we stir — usually out of sheer boredom. For crispy fried rice, we need to chill the eff out with the damn stirring.
Once your aromatics, proteins, and veggies have been cooked over high heat, press the rice down, flattening it with your spatula. Set a timer for 2-3 minutes, and walk away. WALK AWAY. Otherwise you’ll scratch the itch and stir, ruining the entire thing.
Once your time is up, give the rice a toss. You’ll see that the rice that was pressed against the bottom of the pan is toasty and crispy. Repeat this process 3-5 times if you want. I like a lot of crispy bits, so for me, it’s worth the wait.
If you make this recipe, please snap a pic and tag me on Instagram @killing__thyme! I love hearing from you <3
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.
- 4 cups cooked day-old rice *See notes
- 2 TBSP olive oil
- 3 garlic cloves, thinly sliced
- 1 yellow onion, finely diced
- 1 rib of celery, thinly sliced
- 1 large carrot, shredded approx. 1 cup
- 1 cup roughly chopped mushrooms
- 2 eggs, beaten
- 1.5 TBSP curry powder
- 2 TBSP Tamari or low-sodium soy sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and cracked black pepper, to taste
- 1/4 cup thinly sliced scallions
- Freshly chopped parsley, for garnish (optional)
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.
*Day-old rice is suggested for perfectly crispy fried rice. Freshly cooked rice is full of water and too moist. If you must make a batch of freshly cooked rice, please note that you may not be able to attain the crispiness desired and the attempted crisping process by pressing the rice into the pan for several minutes may result in a longer cooking time.