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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.
34

Yield

8

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 43619% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 120mg 5%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 6%
Sugars g
Protein 22g
Vitamin A 3% Vitamin C 1%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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