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Vegetable curried fried rice




Source of Recipe


the web


Recipe Introduction


Substitute any hard vegetable for the carrots, but cut them small. I frequently have leftover broccoli stems, which I peel and dice for this dish.




List of Ingredients




2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon vinegar
½ teaspoon Asian chili paste or Tabasco
3 eggs
3 tablespoons vegetable oil
1 medium onion, diced (or 1 cup frozen, chopped onion)
1 tablespoon minced or grated ginger
1½ cups diced carrots
1½ tablespoons curry powder
1 cup frozen peas
5 to 6 cups cold, cooked rice




Recipe



Combine 1 tablespoon soy sauce, salt, ½ teaspoon sesame oil, vinegar and hot sauce in a bowl. Stir to dissolve salt.

Beat eggs briefly. Add 1 tablespoon soy sauce and ½ teaspoon sesame oil. Beat to combine.

Heat a wok or wide, heavy skillet over high heat for several minutes. Add 1 tablespoon of oil, give it 30 seconds to heat through, then add eggs. Cook, stirring occasionally, until they are firm. Remove to bowl.

Add remaining 2 tablespoons of oil. Heat through. Add onion. Cook 3 to 4 minutes, stirring only once or twice. Add ginger and carrots. Cook 3 to 4 minutes more, stirring occasionally. Onions should be turning brown. Add curry powder and peas. Stir to blend and thaw the peas.

Break up the rice. Add it to the skillet as you do. When all the rice is added, stir it once or twice, then stir in soy sauce mixture, 1 tablespoon or 2 of water and the eggs. Stir to break up the eggs and soften the rice, adding another tablespoon of water if it seems the rice is a little hard. When the rice is hot throughout, serve immediately. Pass extra hot sauce.

Serves 6.