Best Curry Fried Rice As Made By Liz Murphy Recipe By Tasty Recipes
CURRY FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.
30-MINUTE NAGAN KOZHI CURRY (KERALA CHICKEN CURRY) RECIPE BY TASTY
Here's what you need: coconut oil, black mustard seeds, fresh curry leaves, green chiles, small red onions, fresh ginger, garlic cloves, tandoori masala, crushed tomato, boneless skinless chicken breast, kosher salt, freshly ground black pepper, full-fat coconut milk, tamarind paste, sugar, steamed rice, fresh cilantro, kashmiri chile powder
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a wide-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering. Add the mustard seeds and cook until just beginning to pop, 30-60 seconds. Add the curry leaves and let crisp for 30 seconds, then add the green chiles and sauté for 30 seconds more, until fragrant.
- Add the red onions and cook for about 5 minutes, until softened. Add the ginger and garlic and cook for 1 minute, until fragrant.
- Add the tandoori masala and cook for 1 minute, until lightly toasted.
- Stir in the tomatoes and cook for 3 minutes, until well combined.
- Add the chicken and season with salt and pepper. Stir to coat the chicken well with the spiced tomato mixture and cook until no longer pink.
- Add the coconut milk, tamarind paste, and sugar and stir well. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through and the oil begins to separate from the sauce.
- Spoon the curry over steamed rice. Garnish with cilantro and a sprinkle of chile powder, if desired.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 30 grams, Sugar 7 grams
CURRY FRIED RICE AS MADE BY LIZ MURPHY RECIPE BY TASTY
This recipe is a wonderful example of using what you already have in your fridge; it's the perfect way to transform leftover rice and whatever veggies you have on hand. I was inspired by my favorite local Thai restaurant to add the fabulous flavors of curry and turmeric to classic fried rice. I used to love ordering their curry fried rice, but wanted to make a vegan version. This dish is incredibly simple and makes a delicious quick meal.
Provided by Tasty
Categories Dinner
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3-5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.
- Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.
- Add the cashews and cook for 1-2 minutes, stirring occasionally, until toasted.
- Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4-6 minutes, until a crust starts to form.
- Add the kale and stir to combine. Cook for 3-5 minutes, until the kale is bright green and wilted.
- Add the lime juice and cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
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