Curry Fried Rice :: チャーハン :: arroz frito

Prep Time: 5 minutes

Ingredients:

1. 1Tbls neutral oil
2. Optional: chicken – diced breast or thigh (or, generally, left-over shredded stewed meat)
3. 1 small onion, chopped
4. 2 cloves garlic, chopped
5. 3 – 4 Tbls curry powder
6. 1/4C stock, water or sake
7. Sliced or diced: fresh cabbage, celery, carrots, mushrooms, and/or tofu
8. 4C cooked rice
9. Add about 1Tbls Worcestershire sauce & 1 Tbls soy sauce; or 1Tbls oyster sauce & 1 Tbls soy sauce
10. Salt & pepper

How To:

1. Heat oil in a frying pan or wok. Add chicken, if fresh – cooking until opaque – about 2 minutes.
2. Add onion, cooking until it begins to soften.
3. Add additional vegetables and tofu. Stir until the vegetables soften – about 2 or 3 minutes.
4. Add curry powder, combining it with other ingredients.
5. Add stock – new or left-over; water, or sake.
6. Add rice, stirring again to combine all ingredients.
7. Lastly add soy sauce/Worcestershire or soy sauce/oyster sauce for umami taste.
8. I recommend using a curry paste if you using a coconut milk.

Note: I’ve been meaning to try this recipe with coconut milk instead of using stock or sake. I think I would not use either of the soy sauce combinations, and substitute a curry paste instead of a curry powder. When I try it – I will let you know!