Fried Curried Rice (Khao Pad Pong Kari)
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | cups |
rice
plain, boiled |
|
| 1 | small |
potatoes
diced small |
|
| 1 | small |
onions
diced small |
|
| ¼ | cup |
green peas
|
|
| 3 | tablespoons |
soy sauce, light
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
white pepper
ground |
|
| To garnish | |||
| 1 | piece |
cucumbers
1 inch, thinly sliced into rounds |
*
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 473 | ml |
rice
plain, boiled |
|
| 1 | small |
potatoes
diced small |
|
| 1 | small |
onions
diced small |
|
| 59 | ml |
green peas
|
|
| 45 | ml |
soy sauce, light
|
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
white pepper
ground |
|
| To garnish | |||
| 1 | piece |
cucumbers
1 inch, thinly sliced into rounds |
*
|
| 1 | x |
cilantro
|
*
|
Directions
In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown.
Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed.
Turn on to a serving dish and garnish with cucumber rounds and coriander.
