Vegetable Fried Rice With Curry

Name: Vegetable Fried Rice With Curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 5 cup cold cooked rice; 2 tbsp vegetable oil divided; 2 eggs beaten; 2 green onions finely chopped; 1 cup broccoli florets cut into bite-size pieces and blanched for 1 minute; 1 cup napa cabbage or other leafy greens thinly sliced; 3 shiitake mushrooms sliced; 1 tbsp soy sauce; 2 tsp curry powder; 1/2 tsp kosher salt; chili paste

Cuisine:Asian

Course:Dinner

15m prep 10m cook 25m ready

This vegetable fried rice with curry features broccoli, napa cabbage, and shiitake mushrooms, seasoned with soy sauce and curry powder. It's a quick and flavorful dish that can be served as a main or side.

Nutrition (per serving, estimated)

Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).

Energy

865 cal

Protein

20.1 g

Carbohydrate

168 g

Fiber

6.01 g

Sugars

2.23 g

Sodium

270 mg

Total fat

11.1 g

Saturated fat

1.71 g

Monounsaturated fat

5.87 g

Polyunsaturated fat

2.89 g

Vitamins & minerals

Calcium: 135 mg
Iron: 10.7 mg
Magnesium: 79.8 mg
Phosphorus: 344 mg
Potassium: 560 mg
Zinc: 3.08 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

5 cup cold cooked rice
1 tbsp soy sauce
2 tsp curry powder
1/2 tsp kosher salt
chili paste

Prepare

2 tbsp vegetable oil, divided
Beat 2 eggs
2 green onions, finely chopped
1 cup broccoli florets, cut into bite-size pieces and blanched for 1 minute
1 cup napa cabbage or other leafy greens, thinly sliced
Slice 3 shiitake mushrooms

Let's Cook

Step 1.

Fluff the cold cooked rice by breaking up any big pieces with your fingers or a fork, especially if using short- or medium-grain rice, to loosen the grains for easier stir-frying.
Step 2.

Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it shimmers. Add the beaten eggs, which will quickly pool at the bottom. Reduce the heat to medium and let the eggs cook for a few seconds, then start to scramble them. When the eggs are soft-cooked (not hard), turn off the heat, transfer the eggs to a small bowl, and set aside. Rinse the wok and dry it with a towel.
Step 3.

Return the wok to the stove over high heat. Add the remaining 1 tablespoon oil, then immediately add the finely chopped green onions and fry for about 5 seconds, or until softened. Add the broccoli florets, sliced napa cabbage, and sliced shiitake mushrooms, and stir vigorously to combine. Continue to stir-fry for 1 to 2 minutes, or until the cabbage has softened a bit. Add the cooked eggs and stir to combine.
Step 4.

Add the fluffed rice to the wok and reduce the heat to medium. Using a spatula, scoop, stir, and flip the rice to combine it with the vegetables, breaking apart any remaining large chunks of rice. Actively stir and scoop the rice to help it heat through and prevent burning. Add the soy sauce, curry powder, and salt, and stir well to combine. Taste for seasoning, adding additional salt if needed. Add chili paste to taste if desired, stir well again, and serve immediately.