Curry powder is one of my favorite spice blends because it adds so much flavor and an exotic flare to simple recipes. The inspiration for this Curry Fried Rice came from PBS Food blogger Marc Matsumoto of No Recipes. He recommends adding chopped ham, but we made a vegetarian version with cashews for protein, and added red bell pepper for color.
1 1/4 - 1 1/2cupswhite or quick-cooking brown ricecooked to yield 4 cooked rice
1Tbsp. canola or vegetable oil
1/2yellow onionfinely diced about 3/4 cup
1 - 2carrotfinely diced about 1/2 cup
1/2red bell pepperfinely diced about 1/2 cup
2Tbsp.reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
2scallionsdark green parts only, thinly sliced
Cook the rice if necessary and let it cool (you can cook the rice up to a day in advance). Heat 1/2 the oil in a large nonstick skillet or wok over medium-high heat and swirl it around the pan to coat it.
Add the eggs and cook them while breaking them up with a spatula until they are just cooked, 1 – 2 minutes. Transfer it to a small bowl.
Add the remaining oil to the pan, swirl it around, and add the onions, carrots, peppers, and cashews. Stir-fry them until the carrots are tender, 3 – 4 minutes.
Add the rice, eggs, curry powder, soy sauce, and scallions and toss it all gently and thoroughly until the flavors are combined. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.
Slow Cooker Directions
Place 1 1/4 cups uncooked rice and 2 1/2 cups water or broth (if using white rice), or 2 3/4 cups water or broth (if using brown rice) in the slow cooker. Omit the oil, and add all other ingredients. Cook for 5 – 6 hours on low or 2 1/2 - 3 hours on high.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook and refrigerate the rice, beat and refrigerate the eggs, dice the onion, carrots, and bell peppers, slice the scallions, or fully prepare and refrigerate or freeze the dish.Scramble Flavor Booster: Season it with plenty of freshly ground black pepper, and with a few dashes of sriracha Asian hot sauce.Tip: While it’s perfectly fine to use just-cooked and chilled rice, this is a great opportunity to use up leftover rice from the prior night’s dinner. Refrigeration firms the texture of the starch in the rice so it doesn’t get gummy when you reheat it in the skillet or wok. Rice also freezes well; watch Aviva's tips for freezing and reheating rice.Nutritional Information Per Serving (% based upon daily values): Calories 429, Total Fat: 14g, 21%; Saturated Fat: 3g, 12.5%; Cholesterol: 93mg, 31%; Sodium: 430mg, 18%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 5g, 20.5%; Sugar: 5g; Protein: 12gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!