Curry Fried Rice

Curry Fried Rice - when I shared the image on FB it triggered a lot of memories from my friends in Portland (Oregon). That's exactly what food can do and will do. My first introduction to this dish was at Eagle Thai in Portland. We had this ritual of having Thai for lunch for almost every Friday that Fridays became Thaiday. This Curry Fried rice was usually part of my 2nd serving shared with a good mate Satheesh. South Indian curry flavours have definitely influenced Thai food. Now I wonder if I should call it a Thai inspired pulao or Indian inspired Thai Fried Rice. Oh well...really doesn't matter. Now this dish is a great example for best of both worlds. Over the years I've eaten this in various names and different mixers such as crab meat, pineapple etc. Go for it - create your own version. So without much further ado...

Ingredients

1. Steamed Rice - I used Basmati rice but preferably Jasmine rice - 1 cup per serving
2. Beaten Eggs - 1 per serving
3. Diced mixed vegetables (carrots, peas, corn) - 1/2 cup per serving
4. Minced garlic about 1 tea spoon per serving
5. Diced red onions - a handful per serving
6. Curry Powder - Now you can buy ready made curry powder like Ayam's Curry powder or you can make your own by mixing turmeric powder with garam masala (which is what I did). You can use a ratio of 1:2. Turmeric is really important to bring out the colour and the flavour.
7. Seasme oil - 1 tablespoon to season the wok
8. Soya sauce - preferably light - 1 table spoon per serving
9. Vegetable oil - 2 tablespoons per serving
10. Salt to taste
11. Chilli powder  - to taste

The Method

1. Heat a large wok until it starts smoking.
2. Pour the seasme oil and swirl around to give the wok a nice coating.
3. Pour the vegetable oil and let it heat up.
4. Pour the beaten eggs and scramble it up.
5. Add the garlic and onions and saute for a few minutes (if you want to add any type of meat - now would be a good time to do so and saute until cooked well)
6. Add the vegetables and the curry powder, chilli powder and salt and saute for a few minutes
7. Add the soya sauce and saute until mixed well.
8. Add the rice and sprinkle a few table spoons of water over the rice
9. Toss it up well until the rice and the veggies get mixed up well.

Serve hot with a few slices of cucumber to balance your palate. 

Happy Cooking !!

C