Curry Fried Rice As Made By Liz Murphy

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. 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. 2

   Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.

3. 3

   Add the cashews and cook for 1–2 minutes, stirring occasionally, until toasted.

4. 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. 5

   Add the kale and stir to combine. Cook for 3–5 minutes, until the kale is bright green and wilted.

6. 6

   Add the lime juice and cilantro and serve immediately.

7. 7

   Enjoy!

Comments