This is by far one of my favorite comfort food. Fried rice is so versatile and a great way to use leftover rice, veggies, tofu, beans etc. You can use any spice you like, but curry is hands down my fave!
To avoid mushy rice, remember to prepare it at least 1 hour in advance or use leftover rice that you have removed from the refrigerator at least 30 minutes before frying.
To make fried rice, you will need a rice that is fluffy and not too sticky. It should have distinct, individual grains. Long-grain white rice is perfect for fried rice. Basmati rice is my usual choice. This is the first time I made fried rice with brown Ribe rice and I really loved it.
I got the spices from my mom, who brougth them to me from India. They’re just amazing! So different from the ones I usually buy here in Europe. They smell heavenly and are so rich in flavor! If you’re using regular spices, you may need to use a little more to get the right taste. Add half teaspoon at a time until you reach the desidered flavor.
I really love to add raisins and almonds to my curry rice, but this is totally optional. You can replace them with other nuts/seeds or simply omit them.
Curry fried rice
- 5 cups cooked brown Ribe rice / Basmati rice /Long-grain white rice
- 3 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small red onion, chopped
- 1 tsp curry powder
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/3 cup raisins, soaked for 30 minutes
- 3 tbsp soy sauce
- 1 scallion, thinly sliced
- 2 tbsp finely chopped cilantro
- 1/4 cup almonds, sliced
- Heat the oil in a large wok or nonstick skillet over high heat.
- When it’s quite hot, add the garlic and stir-fry until slightly golden, about 10 seconds.
- Add the ginger and onion; stir fry until the onion is softened, 3 to 4 min.
- Stir in the curry powder, chili powder, and coriander.
- Add the rice, almonds and raisins, blending well. Stir in the soy sauce, scallion and cilantro
- Stir-fry for another minute. Transfer to a platter, garnish with fresh cilantro and serve hot.
Fact about Curry fried rice
Here’s a fun fact about Curry Fried Rice:
Curry Fried Rice is a popular dish in many Southeast Asian countries, including Thailand, Malaysia, and Indonesia. However, the dish actually originated in China and was brought to Southeast Asia by Chinese immigrants.
In China, the dish is known as “curry rice” or “Singaporean fried rice” and typically includes curry powder, onions, and meat like chicken or pork. In Southeast Asia, the dish has evolved to include a wider variety of ingredients such as shrimp, vegetables, and different types of curry pastes.
Curry Fried Rice is a great way to use up leftover rice and can be customized with different proteins and vegetables to suit your taste. It’s also a quick and easy dish to make, perfect for a weeknight dinner or a quick lunch.
The nutritional ingredients of Curry Fried Rice can vary depending on the specific recipe and ingredients used, but here are some common ingredients and their nutritional benefits:
- Rice: Rice is a good source of carbohydrates, providing energy for the body. Brown rice is a healthier option as it contains more fiber, vitamins, and minerals than white rice.
- Vegetables: Vegetables such as carrots, peas, bell peppers, and onions are commonly used in curry fried rice. They are a good source of dietary fiber, vitamins, and minerals, such as vitamin C, vitamin A, and potassium. These nutrients help support the immune system, promote healthy digestion, and protect against chronic diseases.
- Protein: Protein sources such as chicken, shrimp, or tofu are often added to curry fried rice. Protein is essential for building and repairing and helps keep you feeling full and satisfied.
- Curry powder or paste: Curry powder or paste is made from a blend of spices such as turmeric, cumin, coriander, and chili powder. These spices are rich in antioxidants and have anti-inflammatory properties that may help reduce the risk of chronic diseases such as heart disease and cancer.
- Oil: Oil is used to cook the rice and other ingredients. While oil is high in calories, using a healthy oil such as olive oil or coconut oil can provide healthy fats that are good for the heart.
Overall, Curry Fried Rice can be a nutritious and balanced meal when made with healthy ingredients and balanced with a variety of nutrients.
FAQs of Curry fried rice
Here are some frequently asked questions (FAQs) about Curry Fried Rice:
Q: What is Curry Fried Rice?
Curry Fried Rice is a dish made by frying rice with curry powder or paste, vegetables, and usually some form of protein such as meat, shrimp, or tofu.
Q: How do I make Curry Fried Rice?
To make Curry Fried Rice, first cook the rice and set it aside. Then, stir-fry onions, garlic, and other vegetables in a pan with oil. Add curry powder or paste and stir until fragrant. Add the cooked rice and stir-fry until everything is well combined. Add protein of your choice and season with salt, pepper, and soy sauce to taste.
Q: What type of curry powder or paste should I use?
The type of curry powder or paste you use will depend on your personal preference and the recipe you are following. There are many different types of curry powders and pastes available, ranging from mild to spicy. Some popular types include Thai green curry, Indian curry, and Japanese curry.
Q: Can I use leftover rice to make Curry Fried Rice?
Yes, using leftover rice is an excellent way to make Curry Fried Rice. Leftover rice approximates to be drier and firmer, making it easier to stir-fry without turning mushy.
Q: Is Curry Fried Rice healthy?
Curry Fried Rice can be healthy when made with nutritious ingredients such as brown rice, vegetables, and lean protein. However, it can also be high in calories and sodium if made with fatty meats or too much oil. To make it healthier, you can use less oil, choose lean protein sources, and load up on vegetables.
Q: Can Curry Fried Rice be made vegetarian or vegan?
Yes, Curry Fried Rice can easily be made vegetarian or vegan by omitting meat or seafood and using plant-based protein sources such as tofu or tempeh.