Twisted Curry Vegetable Fried Rice Recipes

VEGETABLE FRIED RICE

Steps:

• Heat a wok over high heat and add the oil. When it begins to boil, add the garlic and ginger paste.
• You are working at high heat here so continue stirring continuously so that nothing sticks to the bottom. Add your diced carrots.
• After about a minute, stir in the asparagus, broccoli, onion, chillies and soy sauce. Continue stirring!
• Now add the turmeric, curry powder and cumin powder and stir it all up.
• The vegetables should be just about cooked through after another minute. Stir in the rice. You need to stir fast so that the rice is nicely coated and doesn't stick to the bottom of your wok.
• Squeeze the lime juice over the top, check for seasoning and serve.

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

CURRY FRIED RICE AS MADE BY LIZ MURPHY RECIPE BY TASTY

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!

VEGETARIAN THAI CURRY FRIED RICE

Steps:

• Rinse rice a few times under cold running water until water runs clear.
• Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
• Remove from heat and sprinkle with Thai basil.