Best 5 Twisted Curry Vegetable Fried Rice Recipes

VEGETABLE FRIED RICE

Steps:

• Heat a wok over high heat and add the oil. When it begins to boil, add the garlic and ginger paste.
• You are working at high heat here so continue stirring continuously so that nothing sticks to the bottom. Add your diced carrots.
• After about a minute, stir in the asparagus, broccoli, onion, chillies and soy sauce. Continue stirring!
• Now add the turmeric, curry powder and cumin powder and stir it all up.
• The vegetables should be just about cooked through after another minute. Stir in the rice. You need to stir fast so that the rice is nicely coated and doesn't stick to the bottom of your wok.
• Squeeze the lime juice over the top, check for seasoning and serve.

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.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

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.