Curry Fried Rice

My curry fried rice recipe combines leftover rice with tender veggies and simple curry spices. Ready in 10 minutes, it’s a unique twist on classic fried rice! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Chinese

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

1 tablespoon sesame oil
1 tablespoon vegetable oil
1 small onion finely chopped
1/2 pound butternut pumpkin chopped
1/2 cup vegetable stock
1/2 cup frozen peas thawed
1/2 cup frozen corn thawed
4 cups cooked long grain rice I used basmati rice
2 tablespoons soy sauce
1 tablespoon curry powder
2 green onions sliced

Instructions

Place a large wok over medium heat. Add the sesame oil and vegetable oil. Once hot, add the onion and cook for a minute, until fragrant, before adding the pumpkin.
Cook for 5 minutes, stirring regularly, until the pumpkin begins to brown lightly around the edges. Add the vegetable stock and cover the wok with a lid. Cook until the pumpkin is fork-tender and most of the stock has been absorbed.
Transfer half the pumpkin to a plate.
Add the peas and corn and cook for several minutes until heated through. Add the cooked rice, then the soy sauce and curry powder, and mix until combined. Continue cooking until the rice is hot throughout and lightly golden in spots. Add the remaining pumpkin back into the wok and gently toss until warm.
Remove from the heat and sprinkle with sliced green onion and sesame seeds. The finished rice should be fluffy.

Video

Notes

TO STORE: Keep leftover curry fried rice in an airtight container in the fridge for up to five days.

TO FREEZE: Let the rice cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 6 months.

TO REHEAT: Add a splash of water and microwave for 30-60 seconds, stirring halfway through, until hot. You can also reheat it in a skillet over medium heat for a few minutes, which helps bring back some of the fried rice texture.

Nutrition