Thai style Vegetarian Curry Fried rice | Curried rice recipe

Thai restaurant-style, colorful jasmine rice perfectly seasoned and loaded with veggies, scrambled egg and flavors (For vegan, substitute with tofu or tempeh). A balanced meal easy to whip up on weeknights. 

INSTRUCTIONS

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 :

Heat oil in a skillet over medium heat. Add the ginger, garlic and sauce for 1 min.

STEP 2 :

Add the sliced onions, bell peppers, snow peas and carrots and a dash of salt. Cook for 2 minutes until veggies are half cooked.

STEP 3 :

Add the soy sauce, chili sauce, sugar, salt and curry powder (use store bought or check below description to make your own curry powder) and mix in.

To make your own curry powder:

• 1/2 tsp Turmeric powder 
• 1 Bay leaf 
• 1 1/2 tsp Cumin seeds 
• 1 tbsp Coriander seeds 
• 1/2 tsp Ginger powder 
• 1/4 tsp White pepper/ black pepper 
• 2 Dry red chilies (adjust as required)
• 1 Clove
• 1/2 tsp Fennel seeds 

Roast whole spices alone for 1 to 2 mins in pan at low heat, cool down and add to a blender along with powdered ingredients. Blend to a fine powder.

STEP 4 :

Add the cooked jasmine rice and toss well. Taste and adjust salt and spice. Add more spices as needed. 

STEP 5 :

Make a well in the middle and add in 1 tsp oil, 2 eggs and let it sit for 30 sec before scrambling. Mix the scrambled egg along with the rice. (For vegan version skip the eggs and add in some tofu pieces)

Add a dash of salt, pepper and mix in. (Variation: add in some roasted nuts and mix in) stir fry for 2 mins.

Serving

Garnish with spring onions. Serve it hot.

TIPS AND TRICKS

How to cook Jasmine rice: Pressure cook 1 cup of jasmine rice in 1 1/4 cup water and cool down for 4 hrs.

For vegan version: Skip the eggs and replace it with some firm tofu pieces or tempeh, toss well along with the rice and cook for 2 mins.

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