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
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)
salt
Dissolve the vegetable bouillon powder in the boiling water.
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.
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
Comments
Post a Comment