Best Curry Fried Rice As Made By Liz Murphy Recipe By Tasty Recipes

CURRY FRIED RICE

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.

YELLOW CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
• Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
• Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.

EASY CURRY RICE

Steps:

• Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

GREEN CURRY FRIED RICE FOR A QUICK WEEKNIGHT

Steps:

• If your tofu needs to be pressed of excess water use a tofu press or wrap the tofu in a clean dish towel and place something heavy on top for 5-10 minutes to press some water out.
• If your rice was not made in advance, start preparing the rice as your package directs.
• While your rice cooks you can prepare your tofu. Slice your pressed tofu into cubes. In a large saute pan or wok, heat 1 tbsp oil over medium heat. Once your oil is hot, add your tofu cubes with 1 tbsp tamari and cook, stirring frequently, until nicely browned on all sides (about 10 minutes). If your tofu is sticking, lower your heat a bit and add a splash more oil or some vegetable broth/water.
• While your tofu browns, dice your bell pepper and prepare the rest of your ingredients so they are nearby and ready (just remember to keep stirring your tofu and keep an eye on your rice).
• When the tofu is done, remove it from the pan and set aside to keep warm. Keep the pan on the heat but lower the temperature a bit so your curry paste and coconut milk don't splash when you add them.
• Once your pan has cooled down slightly and your rice is ready, add the curry paste and coconut milk. Stir to combine. Then, stir in the tamari, sugar, and nutritional yeast.
• Add the bell pepper and bamboo shoots. Cook for about 4 minutes until the veggies are tender. Then add the spinach and stir until it wilts.
• Add your cooked rice and stir to combine. Add the vegetable broth to help the sauce spread over all the rice. Alternatively, add a splash more coconut milk.
• Add in the tofu to combine everything together OR keep the tofu separate and add it to the top of the individual servings. Finish with a splash of lemon juice if desired. It cuts the spice a bit, gives the heaviness of the coconut milk a lift, and can also help your body absorb more of the iron in the dish!).
• Keeps well in the fridge for up to 3 days.

CURRY FRIED RICE AS MADE BY LIZ MURPHY RECIPE BY TASTY

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!