#52 The Case of Curry Fried Rice and Long-grain Rice

Curry Fried Rice

3 rounded teaspoons (for 3 cups) vegetable bouillon powder
1/8 cup boiling water
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped red pepper
1 tablespoon toasted sesame oil
1 tablespoon canola oil
2 rounded teaspoons curry powder
2 tablespoons soya sauce
2 eggs, beaten (my Simply Eggless egg style liquid equivalent is 1/2 cup for vegan option)
1 recipe Long-grain Rice (see below) (can be made ahead of time and reheated in the microwave)
1 cup chopped fresh cilantro

salt

Dissolve the vegetable bouillon powder in the boiling water.

Stir-fry the onion, garlic, and red pepper in the two oils.

Add the curry powder, soya sauce, and the vegetable bouillon mixture, and stir-fry for 1 min.

Push the stir-fry mixture to the side in order to scramble the eggs, separating the eggs into bite-size pieces.

Now stir in the rice with the fresh cilantro.

Season to taste with salt and continue to stir-fry until heated through.

Serves 4 as a side, 2 as a main.

Long-grain Rice

3 cups water

salt

3/4 cup long-grain brown rice, soaked for 1 hour, then drained and rinsed

3/4 cup long-grain white rice

Bring the water and salt to taste to a boil.

Add the rices, cover, return to a boil, and simmer for 20 min. or until all the water has been absorbed.

Serves 4.

♥ Becki