Peanut Curried Fried Rice
An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.
Yield
8 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
meat
diced |
*
|
| 1 | tablespoon |
white onion
chopped |
*
|
| 4 | cups |
rice
boiled |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
curry powder
optional |
|
| 1 | pinch |
white pepper
|
*
|
| 1 | cup |
mung bean sprouts
|
|
| 2 | tablespoons |
green peas
cooked |
|
| 2 | tablespoons |
peanuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
meat
diced |
*
|
| 15 | ml |
white onion
chopped |
*
|
| 946 | ml |
rice
boiled |
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
curry powder
optional |
|
| 1 | pinch |
white pepper
|
*
|
| 237 | ml |
mung bean sprouts
|
|
| 3E+1 | ml |
green peas
cooked |
|
| 3E+1 | ml |
peanuts
|
|
Directions
Set wok over high heat.
Add 2 tablespoons oil, swirling to coat sides.
Add eggs anad scramble.
Remove and set aside.
Add remaining oil and then stir in meat and onion.
Toss for 1 minute then add rice.
Stir fry until rice is soft and separates, then add eggs along with soy sauce, curry, pepper and bean sprouts.
Toss to mix and then add peas.
Sprinkle with peanuts and serve.
Note: Can add garlic and ginger before making eggs, then scramble eggs with ginger and garlic. Can add scallions.
