Mild Curry Egg Fried Rice
Fried rice is a great quick fix. Especially on days where you want to make use of those leftovers in the fridge, or you have the odd 2 carrots or a handful of green beans at hand which will not be enough to make a full meal with on their own!
It has many variations, this here is one of them. It’s easy, delicious, and quick to prepare. Great for a day when you don’t want to spend too much time at the stove as well.
For this recipe, I used Real Premium Spices‘ mild curry powder and ground black pepper. Simple flavors that worked well in the dish.
You can serve this rice as is, I drizzled some sweet chilli sauce and enjoyed it! If you must, you can prepare the good old mbuya’s soup, and some more vegetables and roasted chicken thighs. Let’s get down to cooking…
4 – 5 servings
4 – 5 cups of cooked rice
1 tsp Real Premium Spices Mild Curry Powder
1/2 tsp Real Premium Spices Ground Black Pepper
1 medium onion, chopped
2 large carrots
4 large eggs, beaten
1 1/2 tsp salt
1 medium green pepper, chopped
1 small red pepper, chopped
30 ml Soy sauce
3 tbsp oil for frying
I tsp garlic, finely chopped
- Get your ingredients together. Heat oil in a pan. Add the onion, garlic, carrots, and curry powder. Fry for 2 – 3 minutes.
- Add the rice, and stir until well incorporated. Push the rice to one side of the pan, and pour in the eggs. Stir briskly, but gently until the egg is scrambled, and cooked.
- Combine the rice, with the fried egg. Add the peppers, salt, and ground black pepper. Mix, and add the soy sauce.
- Mix until everything is evenly incorporated. Allow cooking for another 3 – 5 minutes on low heat, stirring regularly. Taste for seasoning and adjust accordingly. Enjoy!