Chinese•quick
Curry Fried Rice
Easy curry fried rice with scrambled egg, vegetables, and shrimp. This is a well-balanced homestyle curry fried rice.
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp. corn
- 2 tbsp. carrots (diced )
- 1/4 red onion (diced)
- 100 g Donze shrimp
- 3 tbsp. curry paste (smashed well before adding)
- 2 eggs
- 1 tbsp. light soy sauce
- scallion
- 2 cups leftover rice
- 3 tbsp. cooking oil
Instructions
- 1
Add around 1 tablespoon of hot water to the curry paste. Stir to melt the paste. Mix in light soy sauce.
- 2
Add some oil and fry shrimp until it turns amble. Transfer out immediately to avoid overcooking.
- 3
Then add corn and carrots, and fry until soft.
- 4
Add extra vegetable cooking oil, pour egg liquid and then break it into smaller pieces.
- 5
Now add leftover rice. Mix well with scrambled eggs.
- 6
Return fried shrimp, carrots and onion in. Add curry paste and light soy sauce. Mix everything well. Sprinkle some chopped scallion and serve hot.