CURRY FRIED RICE

This dish combines the warmth of curry spices with the freshness of vegetables and king prawns. The pre-cooked and cooled rice, infused with curry powder and all-purpose seasoning ensures a perfect texture and taste. Sautéed peppers, sweetcorn, and spring onions, with the addition of garlic and king prawns. Garnish with fresh coriander for a finishing touch.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 2

Ingredients-

  • 2 mugs cold, cooked rice

  • 1 red pepper, roughly chopped

  • 4 spring onions, finely sliced

  • Kernels from 1 corn on the cob

  • 3 garlic cloves, grated

  • 12-15 king prawns

  • 2 tbsp medium curry powder

  • 1 tsp Aromat (all-purpose seasoning)

  • Fresh coriander (optional, but highly recommended)

Pre-Cooking Rice:

  1. Add 1 mug of rice to a hot pan with 1 tbsp of oil.

  2. Fry until the rice turns golden and emits a popcorn-like aroma.

  3. Season with a pinch of salt.

  4. Add 2 mugs of cold water, cover with a lid, and boil on low/medium heat for exactly 10 minutes.

  5. Take off the heat and let it sit with the lid on for an additional 5 minutes to finish cooking.

  6. Leave to cool and refrigerate; it can be prepared a couple of hours in advance.

(Note: This quantity is sufficient for the recipe, eliminating the need for measurements later on.)

How to-

  1. In a pan, fry the peppers, spring onions, and sweetcorn in oil until softened.

  2. Add garlic, king prawns, 1 tbsp curry powder, and 1 tsp Aromat.

  3. Fry until prawns are cooked, then set aside in a bowl.

  4. In the same pan, add rice with 1 tbsp vegetable oil and fry until hot.

  5. Add the remaining 1 tbsp curry powder and 1 tsp Aromat to the rice.

  6. Mix in the vegetables and prawns, ensuring everything is piping hot.

  7. Optional: Mix in finely chopped fresh coriander.

  8. Serve, garnished with more fresh chopped coriander.