Curried Beef Fried Rice Recipes

BEEF FRIED RICE

Steps:

• In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.
• Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.
• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

CURRY FRIED RICE

Steps:

• Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.

CURRIED BEEF STIR-FRY

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

CURRIED BEEF WITH RICE

Steps:

• In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

CURRIED BEEF & RICE

Steps:

• In a 2-quart saucepan stir together the water, onion, carrot, bouillon granules, curry powder, and garlic.
• Heat to boiling, then stir in rice.
• Cover and simmer for 30 minutes.
• Stir beef, peas, and tomato into rice mixture.
• Cover and simmer about 10 minutes more or till rice and peas are tender.

TWISTED CURRY VEGETABLE FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add frozen vegetables; cook until heated through, about 5 minutes. Stir in rice, egg whites, lemon juice, cayenne pepper, salt, curry powder, and black pepper. Increase heat to medium-high. Saute, stirring every 3 or 4 minutes, until thoroughly combined and heated through, 10 to 15 minutes.

CURRIED FRIED RICE

Steps:

• Make the curry blend by mixing the turmeric, ginger, coriander, cardamom and cayenne in a small bowl and set aside.
• Prepare the rice by your preferred method. (We have a rice cooker that makes the job pretty foolproof, but when we want the rice to be extra savory, we substitute chicken stock/broth for the salted water, and that means we basically make a pilaf: rinse the rice until the water runs clear and drain. Heat a tablespoon of oil in a large sauce pot over medium-low heat, add the rice and toss, cooking until the rice begins to turn slightly translucent. Add 3 1/2 cups of warm water and 1 tsp of sea or kosher salt, or use chicken broth and omit the salt. Bring up to a boil then reduce to a simmer on medium-low. Simmer until the liquid is absorbed, about 15 minutes, then remove from the heat and cover. Let the rice stand 5 minutes, then fluff with a fork. Taste and season if more salt is needed.).
• In a large frying pan or wok, heat the 2 Tbls oil and 2 Tbls butter on medium-low heat. Do not let the butter burn. When the butter stops giving off steam (you've made a simplified form of ghee), add the onion and curry blend.
• Sweat the onion (i.e. cook it until it turns translucent) about 5 minutes. It's okay to get some browning with the onion if you like, but don't caramelize them too heavily.
• Add the rice and turn up the heat to medium. Toss thoroughly to distribute the curry evenly.
• Keep a close eye on the rice as it fries and stir to prevent sticking, but don't stir constantly as this will dry the rice and break it up, preventing it from browning. If you have trouble with sticking, add a bit more oil (not butter). The less you stir, the more it will brown, but the greater the chance of sticking.
• Fry to your personal preference, stirring as needed. Some folks want to just give it a quick fry and serve right away, giving you more tender rice. We prefer to cook it a bit longer so we get a little browning, giving us a nice mix of crunchy bits with the more tender grains. But if you like your fried rice chewy, cook it even a bit longer, however beware cooking it too long or you'll get delicious curried buckshot!
• Garnish with slivered green onion (optional).

GROUND BEEF FRIED RICE

Steps:

• Combine ground beef, soy sauce, garlic, black pepper, and salt in a large skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef to a plate. Drain and discard grease from the skillet.
• Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add cooked rice and beef to the skillet, toss to combine, and heat until warmed through.
• Meanwhile, melt butter in a small nonstick skillet over medium heat. Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Place egg on top of beef fried rice.