Monday, July 8, 2013

Recipe: Curried Fried Rice

This particular meal is becoming a Saturday staple in our family. When we get home from weekly swimming lessons with the children, I will be in the kitchen whipping up a few simple meals to see us through the weekend so that I can devote most of my time to the family and not be a slave in the kitchen.

Curried Fried Rice is a winner on so many fronts. Easy to make, yummy to taste and it fills us up without any fuss.
4 cups of jasmine rice, cooked in chicken stock
4 eggs, beaten and seasoned with soy sauce & white pepper
2 cups of frozen peas and corn
2 handfuls of fresh spinach
300g speck, diced
2 tbsps. soy sauce
1 tbsps. curry powder
2 tbsps. rice bran oil
  1. Cook the rice (I cook mine in the microwave with hot chicken stock)
  2. While the rice is being cooked, heat up a wok and add oil. Stir fry the eggs and set aside.
  3. In the same wok, add speck and cook until fragrant and semi-crunchy. Add curry powder. Add frozen peas and corn. Mix well. Add cooked rice, 2 tbsps. oil, spinach and cooked eggs. Mix in all in very well.
  • Eat it on its own
  • Wrap fried rice in individual lettuce cups like Sang Choy Bao
  • If your kids love ketchup like mine, make a smiley face ketchup on top of the fried rice before serving
  • This meal can be kept in the fridge for up to 3 days and suitable for re-heat in microwave

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