I came up with this yellow curry fried rice one day when I was trying to finish off leftovers in the fridge. My husband kept saying how much he enjoyed the fried rice so I knew I had to share the recipe. I use the word “recipe” lightly in this instance because you can modify it however you want to. I have cooked this curry fried rice with green beans, bell peppers, corn, tofu, and chicken. All the different variations tastes wonderful. Feel free to use the recipe below as a guideline and make any substitutions that suit your taste.
COOKING NOTES FOR THE CURRY FRIED RICE
Choosing the curry powder: Any kind of Indian-style mild yellow curry powder works well for this recipe. Trader Joe’s has a great curry powder blend. If you are local to Sacramento, the Sacramento Natural Foods Co-Op sells a good all-around curry powder in their bulk spices section.Using day-old rice: Traditionally, fried rice was a dish that people cooked to repurpose leftover rice from the night before. That’s why most fried rice recipes call for day-old rice. If you don’t have leftover rice on hand, cook a big batch of rice (about 1 1/2 cups to 2 cups of rice) and spread it over plates or a large baking sheet to cool. Let the rice dry out for an hour. Freshly cooked rice has too much moisture, so it’s not ideal for fried rice.
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