Curry Fried Rice -1 Pot 20 Mins
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
227 kcal
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Course
Side Dish
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Cuisine
Indian, Vegan, gluten-free
Curry Fried Rice -1 Pot 20 Mins
Description
Curry Fried Rice is prepared by sautéing onion, serrano pepper, garlic, and optional ginger until fragrant, followed by adding chopped vegetables such as green and red bell peppers, zucchini, carrots, and peas. The mixture is cooked until vegetables are tender but retain some crunch. Curry powder or other spice blends are stirred in to provide flavor depth, while cooked and cooled rice is added last and thoroughly mixed over gentle heat.
The rice absorbs the aromatic spices, and finishing touches like cayenne pepper, lime or lemon juice, and cilantro garnish brighten the dish. This meal can be customized by adding yellow or red curry paste, chickpeas, or baked tofu, making it versatile for varied tastes or dietary needs.
The recipe includes detailed rice cooking instructions for long grain white rice, recommending rinsing, soaking, and cooking covered to yield fluffy grains. The dish serves well with chutneys, dips, or alongside curries and stir-fries.
Ingredients
- 2 cups rice Or 3/4 cup uncooked rice, see notes for cooking instructions, cooked and cooled
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 onion chopped, medium
- 1 Serrano pepper chopped, or jalapeño pepper
- 1 tbsp garlic minced
- 2 tsp ginger optional, minced
- 1/2 green pepper chopped
- 1/2 red bell pepper chopped
- 1 zucchini chopped
- 1/2 cup carrot sliced
- 1/3 cup pea or more
- 1 tbsp curry powder or 1 tsp turmeric + 1 tsp coriander powder+ 1 tsp garam masala, or use berbere or jamaican curry blend, or more
- 1/2 tsp salt or to taste
- lime juice or lemon juice to taste
Instructions
- Heat oil in a skillet over medium heat. Add onion, serrano pepper and a dash of salt. Cook until translucent. 2 mins. Add the ginger, garlic and mix well.Cook for a minute.
- Add the peppers, zuzzhini and carrots and a dash of salt. Cook for 2 minutes. Then mix, cover and cook for another 2 mins or until al dente. Add the peas and curry powder or other spices and mix in. (At this point you can also add in yellow or red curry paste for variation and cook for a minute. You can also add in some chickpeas or baked/crisped tofu at this point to make it into a meal. )
- Add the rice and salt and toss well. Taste and adjust salt and spice. Add more spices as needed. Add a dash of cayenne and some lime/lemon juice and mix in. (Variation: add in some roasted nuts and mix in)
- Cover and cook for 2 mins. Then let sit covered for another 2-3 mins for the flavors to develop.
- Garnish with cilantro and lemon juice. Serve with chutneys or dips or as a side with curries or stir fries.
Notes
- Properly cook and cool rice ahead as directed for best texture in the fried rice.
- Customize with curry pastes, chickpeas, or tofu to add protein and variation.
- Adjust salt and spices to taste during cooking to suit personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 413mg | 17% |
| Potassium | 450mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4585IU | 92% |
| Vitamin C | 68.4mg | 76% |
| Calcium | 51mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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