Here is a recipe that is great as a side dish, or main course. It blends the famous taste of curry powder, with one of the most popular dishes of Asian origin, fried rice. This recipe will give you about 6 large servings. The secret is to be prepared in advance, and then make this recipe. Here we go…..
Step 1 – Prepare a total of 6 cups of parboiled (loose rice when cooked) white rice. In order to make this fried rice recipe, your rice needs to be chilled, or leftover refrigerated rice can be used. I have even used a cookie sheet before to chill rice. I let the rice cool a little after cooking, and I spray a cookie sheet with non stick cooking spray, spread the rice, and place in freezer for a little while till it cools.
Step 2 – Chop 1.5 cups cauliflower, 1.5 cups celery, 2 cups carrots, 2 cups sweet onions.
Step 3 – Place your veggies in a non-stick pan, and add 7 teaspoons of extra virgin olive oil (1 teaspoon per cup of veggies), 2 teaspoons salt, 2 teaspoons curry powder, 2 teaspoons of garlic powder, and half teaspoon black pepper. Sauté on medium-high, for about 8 minutes, or until veggies are tender, stirring constantly. Remove from heat, and transfer to a large pot (you will mix everything together later). Clean out your non stick pan to make your eggs in.
Step 4 – Beat 4 eggs with 2 tbsp water. Spray pan with non stick cooking spray. Cook your scrambled eggs. Once finished, transfer eggs to pot with veggies. Wash out pan, so you can fry your rice next.
Step 5 – Now it is time to fry your cold rice. In your non-stick pan, on medium-high heat, add 6 cups of cold rice, 6 teaspoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon curry powder, 1 teaspoon garlic powder, and 1/4 teaspoon pepper. Fry rice for about 5 minutes, stirring frequently. Transfer rice to pot with veggie and eggs. Add 4 stalks of sliced green onions, and season with 4 to 6 teaspoons of soy sauce. Toss well. Enjoy!!!