YELLOW CURRY FRIED RICE
This curried fried rice is a meal in itself! The flavors are exotic and wonderful and this dish is really filling.
Provided by genalynne
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
- Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
- Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 29.2 g, Cholesterol 7.6 mg, Fat 20.8 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 504.5 mg, Sugar 4.5 g
SPICY CURRIED CHICKEN FRIED RICE
Zesty curry powder and chili oil meet sweet corn and red bell pepper in this colorful chicken fried rice.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved
EASY CURRY FRIED RICE
This Easy Curry Fried Rice uses day-old rice to get a crispy, nutty texture, and a toasty flavor. Toss it with veggies and a scrambled egg for fried rice perfection.
Provided by Dana Sandonato
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok over moderate heat.
- Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.
- Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.
- Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.
- Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg - same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.
- Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.
- Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).
- Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.
- Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.
Nutrition Facts : Calories 493 kcal, ServingSize 1 serving
CURRY FRIED RICE AS MADE BY LIZ MURPHY RECIPE BY TASTY
This recipe is a wonderful example of using what you already have in your fridge; it's the perfect way to transform leftover rice and whatever veggies you have on hand. I was inspired by my favorite local Thai restaurant to add the fabulous flavors of curry and turmeric to classic fried rice. I used to love ordering their curry fried rice, but wanted to make a vegan version. This dish is incredibly simple and makes a delicious quick meal.
Provided by Tasty
Categories Dinner
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3-5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.
- Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.
- Add the cashews and cook for 1-2 minutes, stirring occasionally, until toasted.
- Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4-6 minutes, until a crust starts to form.
- Add the kale and stir to combine. Cook for 3-5 minutes, until the kale is bright green and wilted.
- Add the lime juice and cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!
My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!
Provided by SquadLeader
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Be sure rice is completely cool, better cold!
- Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
- Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
- Along with the garlic, add pork or chicken and fry until cooked.
- Add shrimp and cook until they turn pink.
- Add rice and toss thoroughly until coated with curry mixture and heated through.
- If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
- Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
- Now lightly toss the chopped green onions into the rice.
- Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!
Nutrition Facts : Calories 935, Fat 18.3, SaturatedFat 4.2, Cholesterol 127.3, Sodium 873.2, Carbohydrate 160, Fiber 7.2, Sugar 3.8, Protein 28.1
CURRIED RICE
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Categories grains and rice, side dish
Time 30m
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
CURRY PINEAPPLE FRIED RICE
You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.
Provided by stannius
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 56.9 g, Cholesterol 37.8 mg, Fat 6.1 g, Fiber 2 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 408.6 mg, Sugar 15.1 g
More about "curry fried rice recipes"
CURRY FRIED RICE RECIPE (JAPANESE-STYLE CURRY CHAHAN)
From norecipes.com
5/5 (1)Calories 414 per servingCategory Entree
- Heat a frying pan over medium-high heat and add the oil and onions. Fry these until they're light brown in color.
CURRY FRIED RICE RECIPE | JAPANESE RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
GROUND BEEF FRIED RICE RECIPE WITH CURRY POWDER RECIPE
From thespruceeats.com
CURRY FRIED RICE — FEATHERSTONE NUTRITION
From featherstonenutrition.com
CURRY BEEF FRIED RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THAI GREEN CURRY FRIED RICE | THAI FOODIE - THAI RECIPES
From thai-foodie.com
CURRY FRIED RICE {VEGAN} - RUNNING ON REAL FOOD
From runningonrealfood.com
10 BEST INDIAN FRIED RICE CURRY RECIPES | YUMMLY
From yummly.com
ONION FRIED RICE - INDIAN RESTAURANT STYLE - THE CURRY GUY
From greatcurryrecipes.net
CURRY CHICKEN FRIED RICE - AHEAD OF THYME
From aheadofthyme.com
EASY CURRY FRIED RICE - DISHES & DUST BUNNIES
From dishesanddustbunnies.com
CURRY FRIED RICE RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
SUPER EASY CURRY FRIED RICE - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
CURRY FRIED RICE RECIPE - RECIPES.NET
From recipes.net
CURRY FRIED RICE WITH CHICKEN - COOKING FOR MY SOUL
From cookingformysoul.com
RED CURRY FRIED RICE - THE ROASTED ROOT
From theroastedroot.net
GREEN CURRY FRIED RICE (KAO PAD GAENG KIEW WAAN) | THAI ...
From clubhouse.ca
GREEN CURRY FRIED RICE RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
JAPANESE CURRY FRIED RICE (DORAI KARē CHāHAN) - RECIPETIN ...
From japan.recipetineats.com
THAI RED CURRY FRIED RICE | MARION'S KITCHEN
From marionskitchen.com
CURRY FRIED RICE | MISS CHINESE FOOD
From misschinesefood.com
THAI CURRY CHICKEN FRIED RICE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
3 WAYS TO MAKE CURRY RICE - WIKIHOW
From wikihow.com
VEGETABLE FRIED RICE WITH CURRY - THRIFTY FOODS
From thriftyfoods.com
CURRY FRIED RICE - 1 POT 20 MINS - VEGAN RICHA
From veganricha.com
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
SINGAPORE FRIED RICE - KHIN'S KITCHEN
From khinskitchen.com
CURRY CHICKEN FRIED RICE | BRIGHT ROOTS KITCHEN
From brightrootskitchen.com
RED CURRY FRIED RICE (READY IN 15 MINUTES) - CARVE YOUR ...
From carveyourcraving.com
10 BEST VEGETABLE FRIED RICE CURRY RECIPES | YUMMLY
From yummly.com
RECIPES | CURRY FRIED RICE
From fairprice.com.sg
COCONUT CURRY FRIED RICE RECIPE | FAST VEGAN RECIPE! - …
From youtube.com
CURRY FRIED RICE - BITES OF BERI
From bitesofberi.com
CURRY SHRIMP FRIED RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RECIPE: LEFTOVER CURRY FRIED RICE | CBC LIFE
From cbc.ca
THAI CURRY FRIED RICE WITH BROCCOLI & MUSHROOMS (VEGAN ...
From alwaysusebutter.com
CURRY CHICKEN FRIED RICE | FRIED RICE RECIPES | FUSED BY FIONA
From fusedbyfionauyema.com
JAPANESE CURRY FRIED RICE (VEGAN + EASY) - OKONOMI KITCHEN
From okonomikitchen.com
THAI CRAB RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CURRY FRIED RICE RECIPE - INDIAN STYLE CURRY FRIED RICE ...
From mullaiskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love