This curry fried rice is a meal in itself! The flavors are enticing, and the dish is really filling.
Ingredients
- vegetable oil: 4 Tbsp
- medium zucchini: 2 piece (diced)
- medium carrot, peeled and: 1 piece (minced)
- onion: 1 piece (minced)
- stalk celery: 1 piece (minced)
- medium red bell pepper: 0.5 piece (minced)
- medium jalapeño pepper: 0.5 piece (minced)
- slivered almonds: 0.25 cup
- soy sauce: 2 Tbsp (to taste)
- ½ cups cooked rice: 1 piece
- garlic: 2 clove (to taste, minced)
- fresh ginger: 1 Tbsp (minced)
- yellow curry powder: 1 Tbsp
- basil: 1 Tbsp (dried)
- ground turmeric: 1 tsp
- ground black pepper: 1 tsp
- ground coriander: 0.5 tsp
- cayenne pepper: 0.5 tsp
- salt: (to taste)
- salted butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
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Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
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Remove from the heat and stir in butter. Cover and let sit for about 3 minutes before serving.
