I consider curries to be comfort food. There’s something about the curry flavour that just calms my senses and relaxes my nerves. It begins this whole new healing process.
I made this dish for dinner last night when I was tired after work and wanted something soothing and comforting which wouldn’t take me a whole lot of time to cook. I call this curry fried rice, since it has that familiar wonderful curry flavour binded together with spices and veggies.
Spicy Curry Fried Rice
2 cups cooked rice (allow them to cool in the fridge for sometime since it is much easier to fry cold unclumpy rice)
1 cup chopped veggies of choice
1 medium onions chopped
1 tsp curry powder
1/2 tsp red chili powder
1/2 tsp fresh ground black pepper
2 tbsp light soya sauce
1 cube chicken bullion
salt, to taste
1 tbsp cooking oil
1 tbsp toasted sesame oil
2 tbsp fresh chopped coriander leaves
Beat eggs in a bowl and season with salt and pepper. Scramble eggs in a pan and set aside.
Add sesame oil to the remaining oil in the pan and fry oinions till transparent. Add vegetables and cook for a minute or two. Add salt, pepper, curry powder, chili powder and bullion cube and cook till spices are nicely integrated.
Add scramble eggs and rice and stir till rice is nicely mixed in with eggs and veggies. Add soya sauce and stir fry for 2-3 minutes.
Sprinkle with fresh coriander leaves and freshly ground pepper for added heat.