dairy freegluten freeveganvegetariandinnerlunchsidesmeal

Curry Fried Rice As Made By Liz Murphy

Name: Curry Fried Rice As Made By Liz Murphy
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil; 1 medium shallot, finely chopped; 1 clove garlic, minced; 1 teaspoon fresh ginger, minced; 3 large carrots, chopped; ½ cup kale, leaves and stems chopped and separated; 1 zucchini, chopped; ¼ cup raw cashews, chopped; 2 cups jasmine rice, cooked, cooled; ¼ cup tamari; 1 teaspoon curry powder; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; 1 tablespoon fresh lime juice; 2 tablespoons fresh cilantro, chopped

By Tasty1 hr 20 min4 servings

This recipe is a wonderful example of using what you already have in your fridge; it's the perfect way to transform leftover rice and whatever veggies you have on hand. I was inspired by my favorite local Thai restaurant to add the fabulous flavors of curry and turmeric to classic fried rice. I used to love ordering their curry fried rice, but wanted to make a vegan version. This dish is incredibly simple and makes a delicious quick meal.

Instructions

1
Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3–5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.
2
Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.
3
Add the cashews and cook for 1–2 minutes, stirring occasionally, until toasted.
4
Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4–6 minutes, until a crust starts to form.
5
Add the kale and stir to combine. Cook for 3–5 minutes, until the kale is bright green and wilted.
6
Add the lime juice and cilantro and serve immediately.
7
Enjoy!