Best Curry Fried Rice 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.

CURRY PINEAPPLE FRIED RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
• Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!

Steps:

• Be sure rice is completely cool, better cold!
• Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
• Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
• Along with the garlic, add pork or chicken and fry until cooked.
• Add shrimp and cook until they turn pink.
• Add rice and toss thoroughly until coated with curry mixture and heated through.
• If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
• Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
• Now lightly toss the chopped green onions into the rice.
• Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!

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.

VEGETARIAN THAI CURRY FRIED RICE

Steps:

• Rinse rice a few times under cold running water until water runs clear.
• Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
• Remove from heat and sprinkle with Thai basil.

CURRY SHRIMP FRIED RICE

Steps:

• Start by prepping: Chop green onions and seperate the white stalk from the green tops. Finely dice several spanish olives into very small pieces. Chop shrimp into 3-4 pieces depending on size of shrimp. Season shrimp with curry powder, ginger powder, salt and pepper to taste. Make 1 egg scrambled. scramble into very small pieces and set aside. Start by sauteing frozen pees in olive oil along with diced olives at medium heat. add garlic,green onions(white stalk) curry powder and ginger powder to taste. Finish off with the teaspoon of butter and 1/3 cup of water. In a seperate pan (frying pan/Wok) at medium heat add some olive oil just to coat pan and saute shrimp. once turning pink add remaining green onions & cooked egg. Move shrimp mix to one side of pan and add rice to the other. Once the rice is sizzling, add pea mixture to rice and fold shrimp into rice. let rice stir fry for at least 5-7 minutes. add more curry powder to taste or until it has a nice light color but no white is showing. This fried rice is not overwhelmingly curry, but it's your taste, so make it your own.

BALINESE VEGETABLE CURRY WITH FRIED RICE: NASI GORENG

Steps:

• In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.
• Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.
• In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.
• In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.
• Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.

TWISTED CURRY VEGETABLE FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add frozen vegetables; cook until heated through, about 5 minutes. Stir in rice, egg whites, lemon juice, cayenne pepper, salt, curry powder, and black pepper. Increase heat to medium-high. Saute, stirring every 3 or 4 minutes, until thoroughly combined and heated through, 10 to 15 minutes.

CHICKEN CURRY FRIED RICE RECIPE - (4.5/5)

Steps:

• Heat oil in large skillet over hi heat. When quite hot, saute garlic and stir-fry until slight golden, about 5 seconds. Add ginger and onion and saute until onion is softened, 3-4 min. Stir in curry powder, chili powder and coriander. Add rice and raisins blending well. Stir in soy sauce and chicken blending well. Add scallion and cilantro. Stir fry for another 30 seconds. Can also add other ingredients to taste, i.e., sliced almonds, pineapple, water chestnuts, etc.

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!

RED CURRY FRIED RICE

Steps:

• Cook curry paste and lime leaves in a bit of vegetable oil until fragrant.
• Cook onions and mushrooms in vegetable oil in a wok until tender.
• Add rice, fish sauce, and curry paste mixture.
• Separately scramble eggs with dash of fish sauce and some water then add to rice mixture.
• Garnish with scallions and fresh cilantro as desired.

SIMPLE CURRY FRIED RICE

Steps:

• Heat a frying pan or wok over high heat until hot. Add 1/2 tablespoon oil and then swirl it around the pan to coat. Add the egg and scramble vigorously with a spatula to break it up into small chunks. When the eggs, are barely cooked, transfer them to a plate.
• Add the remaining 1/2 tablespoon oil to the pan along with the onion and carrot. Stir-fry until the carrots are tender.
• Add the rice, using your hands to crumble the rice apart as much as possible. Stir-fry, using the spatula to break up the rice so that there are no clumps.
• Add the ham or chicken and then sprinkle on the curry powder, soy sauce and pepper. Stir-fry until the curry is fragrant and the rice is shiny. Return the egg to the pan along with the scallions and mix to combine. Taste for salt and adjust as needed.