Asian•quick
Easy Curry Fried Rice
Only have minutes and looking for a super easy recipe? Well, this curry fried rice is so easy and packed full of flavour! It's also a great way to use up leftover veggies of your choice.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked and cooled rice (, leftover is best)
- 1 tbsp sesame oil
- 1 tbsp diced onions (or chopped scallions)
- 2 cloves garlic (minced)
- 1/2 to 1 tsp salt (adjust depending on desired taste)
- 1 tbsp soy sauce ( or liquid aminos)
- 1 tbsp curry powder
- Sesame seeds (for topping)
- More scallions (for topping)
- ¼ cup carrots (I love to use a frozen corn, carrots, and peas mix! A lifesaver!)
- ¼ cup corn
- ¼ cup peas
- Cabbage (chopped)
- Mushrooms (diced)
- Bell peppers (diced)
Instructions
- 1
In a large pan or wok, heat the sesame oil over high heat.
- 2
Add in the onions and garlic then sauté for 2 minutes. Add in the vegetables and cook until tender.
- 3
Add in the rice or other leftover grain of choice.
- 4
Season with salt, soy sauce, and curry powder. Mix well. Adjust to taste if needed.
- 5
Garnish with some shopepd scallions and sesame seeds, if you'd like. Enjoy while hot!