Curry Fried Rice
3 large cloves of garlic grated or minced (about 2 to 3 tsp of grated garlic)
1 large thumb size of ginger grated (about 3 tsp of grated ginger)
1/4 cup vegetable broth
1 small Spanish onion chopped
1/2 cup frozen peas
1/2 frozen corn kernels
3 tbs sliced scallions
3 cups rice (I used white organic)
1 tbs curry powder
OPTIONAL EXTRAS:
salt, pepper, Mrs Dash seasonings, soy sauce, sesame oil etc
| Servings | Prep Time | Cook Time |
| 4serves | 10minutes | 15minutes |
Ingredients
- 3 cloves Garlic grated or minced (about 2 to 3 tsp of grated garlic)
- 3 tsp Ginger grated
- 1/4 cup Vegetable Stock
- 1 whole Spanish Onion Chopped
- 1/2 cup Peas Frozen peas are fine
- 1/2 cup Corn Kernels Frozen corn is fine
- 3 tbs Scallions Sliced
- 3 cups rice I used white organic, but brown is best!
- 1 tbs Curry Powder
Instructions
- Firstly, get your rice cooking via your favourite method.
- Next you will need a large fry pan a wooden spoon.
- While the pan is cold add the garlic, ginger and spanish onion. Slowly bring the pan up to a high temperature stirring the ingredients constantly. As the ingredients start to stick add some stock to lubricate.
- Once the onions/garlic is becoming translucent gradually add the peas, corn and scallions and cook through using stock as required to prevent burning.
- Finally add the curry powder and cook for approximately 1 minute enjoying that curry aroma before adding the last of your stock.
- Turn the heat down to low on your cooktop and add your freshly cooked and drained rice. Work the mixture through so you get that nice yellow curry colour over the rice.
- Add salt, pepper, Mrs Dash seasonings, soy sauce, sesame oil, chilli flakes etc to give it the extra kick you want!