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    You are in: Home / Recipes / Curried Fried Rice Recipe
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    Curried Fried Rice

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Sue Lau's Note:

    I made this for lunch with rice leftover from Chinese takeout. It was a little sticky, but the flavor was awesome!

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    Units: US | Metric


    1. 1
      Mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.
    2. 2
      Beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
    3. 3
      Heat wok over medium heat with 1/2 tbsp oil; add beaten egg when wok is heated and swirl gently to set egg into a thin pancake; as egg puffs and cooks, break apart into small pieces and remove from wok.
    4. 4
      Add 1 tbsp oil to wok; when heated, add zucchini and cook until halfway done; add peas, carrots, lemongrass, chilies, and mushrooms and cook 1 minute more.
    5. 5
      Add rice to wok and stir-fry for several minutes, allowing flavors to cook through the rice; if mixture begins to stick, lower heat some and add a small amount of oil.
    6. 6
      Add green onions and bean sprouts to rice and cook for up to 1 minute; add 1 tbsp fish sauce and 1 tbsp light soy sauce, blending into rice.
    7. 7
      Fold in cooked egg.
    8. 8
      Pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.
    9. 9
      Turn off the heat and fold in the chopped cilantro and stir well.
    10. 10
      Serve at once.

    Browse Our Top Curries Recipes

    Ratings & Reviews:


    Nutritional Facts for Curried Fried Rice

    Serving Size: 1 (394 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 326.7
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.9 g
    Cholesterol 53.4 mg
    Sodium 703.7 mg
    Total Carbohydrate 60.2 g
    Dietary Fiber 4.5 g
    Sugars 10.5 g
    Protein 11.8 g

    The following items or measurements are not included:

    green curry paste

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