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!
Servings 4 servings
Calories 275kcal
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, before adding the butternut pumpkin.
- Cook for 5 minutes, flipping regularly. Add the vegetable stock and cover the wok with a lid. Cook until the pumpkin is 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, before adding the cooked rice, then the soy sauce and curry powder and mix until combined. Add the remaining pumpkin back into the wok and fry until hot.
- Remove from the heat and sprinkle with sliced green onion and sesame seeds.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled rice in a ziplock bag and store it in the freezer for up to six months.
TO REHEAT: Microwave the rice for 30-40 seconds, or until hot.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Sodium: 628mg | Potassium: 400mg | Fiber: 3g | Vitamin A: 6165IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg | NET CARBS: 40g