Actually, I was going to make like a potato/rice curry, but as always I changed my mind hehehe and since I had some leftover rice I went for a more quick curry fried rice, the recipe is really simple you just need already cooked rice from the day before, like any fried rice should be, and I threw in some vegetables, peas and a little bit of ham to make it a more complete version, seasoned with a bit of curry powder and I have to admit it turned out pretty darn nice.
I love these fried rice variations, I know it’s not the first time I’ve mentioned this, but it’s one of those dishes with a thousand and one variations, where you can use up leftovers, you can create a delicious side dish and with a bit more protein a main course, some chicken, pork, not only that but for my palate it’s always something very comforting hehehe. Let’s get to the recipe!
Quick Curry Fried Rice with Mixed Vegetables and Ham
What can i say, this is a really simple but delicious fried rice recipe with peas and ham with a fragrant touch of curry.
Ingredients
- Rice – +/- 500g (Already Cooked)
- Onion – 1 Small
- Garlic – 3 Cloves
- Carrot – 1 Small
- Peas – 100g
- Ham – 60g
- Egg – 1
- Soy Sauce – A Dash
- Olive Oil – A Few Dashes
- Curry Powder – 1 Tablespoon
- Turmeric – A Pinch
- Paprika – A Pinch
- Black Pepper – A Pinch
- Salt – A Pinch
Directions
- To make fried rice, you need rice that has already been cooked and left in the refrigerator for at least 24 hours to dry out. This way, the rice will fry really well. If you use freshly cooked rice, it will be too moist to fry, so cook some rice the day before.
- Start by finely chopping the onion, garlic, and carrot and add them to a large frying pan with a pinch of salt and a drizzle of olive oil. Fry until the onion is golden brown (in hindsight, you can add the ham here too if you want it a little more browned).
- When the onion is golden brown, add the ham and peas and cook for a few more minutes.
- Then add the cooked rice, followed by the curry powder, paprika, turmeric, salt, pepper, and another drizzle of olive oil. Fry a little more until the rice begins to toast and take on a nice color.
- Then push the rice to one side of the pan, add a drizzle of olive oil and add the egg, season with a pinch of salt and pepper, beat it in the pan and let it cook. I like it a little undercooked, so once the egg is more or less ready, break it up and mix it into the rice.
- Finally, add a drizzle of soy sauce, mix, taste and adjust the seasoning, and it’s ready to serve. Bon appétit!
This recipe is wonderfully flexible, swap the ham for leftover chicken, pork, shrimp, or tofu. The macedonia vegetables (mixed veggies) can include corn, bell peppers, green beans, or whatever’s hiding in your crisper drawer.
For extra depth of flavour, you can toast the curry powder in the dry skillet for 30 seconds before adding the oil and vegetables. This blooms the spices and makes them more fragrant.
Fried rice needs high heat to get that characteristic wok hei (breath of the wok) flavour. Don’t overcrowd your pan—if needed, fry in batches to maintain that sizzle even if you don’t have a wok.
Start with less soy sauce than you think you need, you can always add more, but you can’t take it away! Different brands have varying salt levels, so taste as you go.
The slightly loosely whisked egg creates lovely ribbons throughout the rice. If you prefer, you can scramble it fully before mixing, or even make a thin omelet, slice it, and fold it in at the end, what you don’t want todo is just drizzle the whisked egg on top of the rice, then instead of getting little bits of egg you get like mushy rice.
This recipe for Quick Curry Fried Rice with Mixed Vegetables and Ham was originally created on BakeAfter.com. Esta receita de Arroz Frito de Caril com Ervilhas e Fiambre foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 619 calories; 19.2 g fat; 90.5 g carbohydrates; 20.5 g protein.Did you try this recipe?
Let me know how it turned out for you! What’s your go-to fried rice recipe? You can leave a comment below ;D
