Wow. So this recipe happened a long time ago. I’ve recently started rehearsals for a show (my first professional show) in Portland – The Sound of Music! I’m a nun. I know, silly silly. But oh well. So between work, nannying, social media, and rehearsals, I have been a bit fried. Kind of like this rice. So it’s all very fitting.
This rice is easy and delicious. What else do I need to say? I found the recipe on A Cozy Kitchen, a blog I really enjoy. I’ve adjusted it a bit to include things I really like in my fried rice.
1 1/4 cups water 1/4 cup vegetable oil Combine all ingredients in a rice cooker or a pot and cook. When rice is ready, remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice. Have all of your ingredients prepped and ready to go when you start as the process moves a little quickly. Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over or just scramble them, if that’s easier for you. Once the eggs are cooked, remove them from the pan and cut into pieces or strips (that step isn’t necessary if you scrambled them). Wipe the wok clean with a paper towel. Heat the rest of the oil on medium heat. Add the carrot and cook for a minute, then add the garlic and curry paste and cook for a minute, stirring constantly. Add the rice, peas, and pineapple and cook until heated through. Stir in the egg strips, soy sauce and lime juice. Meanwhile, slice up your tofu (or chicken or other protein) and cook it to your liking in some Asian influenced sauces. I like to do a little soy sauce and fish sauce or hoisin sauce… the possibilities are endless. Serve the rice with the tofu, and season with soy sauce and sriracha if you like it hot!
Coconut Curried Fried Rice
Ingredients
1 cup basmati or jasmine rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick
3 large eggs, lightly beaten
1 garlic cloves, minced
1/2 tablespoon green or red Thai curry paste
1 medium carrot, peeled and diced
3/4 cup frozen peas
1 can pineapple chunks
1 tablespoons soy sauce
1 teaspoons fresh lime juice
1 firm or extra firm tofu, chicken, or other protein (optional)
soy sauce
Instructions