Curried fried rice

This curried fried rice recipe pays homage to the famous Hong Kong-style dish, Singaporean noodles, flavoured with curry powder and soy sauce. This recipe isn’t tied to the protein or vegetable ingredient list, Adam’s advice for fried rice is “use whatever vegetables or protein that needs finishing off in the fridge” both adding variety and reducing food waste at the same time.

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 5 tbsp vegetable oil, plus extra for frying
• 1 brown onion, finely sliced
• 1 small chicken breast, diced into 1 cm cubes
• 2 garlic cloves, roughly chopped
• 2 tsp grated ginger
• salt and white pepper, to season
• 1 carrot, finely diced
• ½ cup frozen peas
• 2 eggs
• 6 - 8 cups cooked jasmine rice, refrigerated
• 1 tbsp soy sauce
• ½ tsp turmeric powder
• 1 tbsp curry powder
• 1 tbsp tomato sauce (ketchup)
• 2 spring onions, finely sliced, to serve
• 1 sprig curry leaves, leaves stripped

Instructions

1. Heat a large frying pan over medium heat and add half the oil. Add the onion and fry for about 3 minutes, until fragrant, then add the chicken and cook until lightly browned. Add the garlic and ginger, season with a little salt and fry for about a minute, then add the carrot and peas and cook for another 2 minutes until the vegetables soften slightly. Transfer the chicken and vegetables to a medium bowl.

2. Add the remaining oil to the pan, crack in the eggs, stirring to scramble and cook until lightly set. Add rice, use the back of the ladle to separate the rice and mix everything together for about 2 minutes until the rice is toasted. Return the chicken and vegetables to the pan with the soy sauce, turmeric, curry powder, tomato sauce, spring onions (reserve some for garnish!) and toss well to combine. Season very well with salt.

3. In a separate small saucepan, heat enough oil to shallow fry in. Add the curry leaves and fry until crisp.

4. Spoon the curried fried rice onto a serving plate, scatter with remaining spring onions and top with fried curry leaves to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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