Fried Rice with Peppery Curry
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
onions
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| ½ | cup |
green beans
chopped |
|
| 2 | tablespoons |
red curry paste
|
*
|
| 5 | cups |
long grain rice
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| ½ | cup |
cucumbers
sliced |
|
| 3 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
onions
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 118 | ml |
green beans
chopped |
|
| 3E+1 | ml |
red curry paste
|
*
|
| 1.2 | l |
long grain rice
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cilantro
chopped |
|
| 118 | ml |
cucumbers
sliced |
|
| 3 | each |
scallions, spring or green onions
|
|
Directions
Heat oil in a wok over medium-high heat.
Add the onion and stir-fry for 3 minutes, then add the garlic and continue to stir-fry for a few minutes, until both are golden.
Add the beans and curry paste and stir-fry for 3 minutes.
Add the rice and soy sauce and stir-fry until hot through, be careful not to overcook.
Serve with the garnishes.
