Curry Fried Rice. Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and.
Add the peppers, zuzzhini and carrots and a dash of salt. Add the peas and curry powder or other spices and mix in. Be sure rice is completely cool, better cold! Bunda dapat memaasak Curry Fried Rice menggunakan 8 bumbu dan dalam 2 tahapan. Begini cara menyiapkan santapannya.
Bahan-bahan yang dibutuhkan Curry Fried Rice
- Bunda dapat 3 mangkok of Nasi Putih.
- Bunda dapat 3 blok of Japanese Curry (blh pke curry apa aja).
- Siapkan secukupnya of Daging (alert : aku pakainya daging babi, blh diganti sesuai selera).
- Ini 4 siung of Bawang Putih (cincang kasar).
- Ini 1/2 buah of Bawang Bombay (potong kotak-kotak).
- Siapkan 3 sdm of Olive Oil.
- Siapkan 1/2 gelas of Air.
- Ini secukupnya of garam dan lada.
Heat oil in wok over medium heat and stir-fry onions and chilies until soft. Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture. This Easy Curry Fried Rice uses day-old rice to get a crispy, nutty texture, and a toasty flavor. Toss it with veggies and a scrambled egg for fried rice perfection.
Instruksi Curry Fried Rice
- Panaskan minyak, masukan bawang putih dan bombay tumis sampai wangi masukan daging tambahkan air, sampai daging matang lalu masukan curry block, aduk hingga rata, masak sampai air menghilang, tambahkan garam dan lada (kalau suka sdkt manis blh tambahin gula, aku sih ga pake). Terakhir masukan nasi nya aduk hingga rata. Koreksi rasa.. lalu jadi dehh.
- Selamat mencoba :).
Fried rice is one of my favorite fast and easy dinners. I admit, I often cook more rice than I need — just so there's some ready for a bowl of fried rice the next day! Because fried rice tastes amazing with leftover rice too !! You can easily swap oil for some broth to make this Curry Fried Rice WFPB compliant. Thai chicken fried rice is such a fulfilling dish.
