Curry Fried Rice Recipe
This curry fried rice cooks in one pan in about 20 minutes. Thinly sliced beef and day-old rice tossed in a warmly spiced, sweet-savory curry sauce.
Servings: 2
Equipment
Ingredients
- 8 oz thinly sliced beef
- 2 cups day-old cooked rice
- Neutral oil for cooking
- 1/2 onion finely diced
- 1 cup frozen mixed vegetables
- 3 cloves garlic minced
- 1 tbsp grated ginger
For the Sauce
- 2 tbsp light soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp curry powder
- 1 tsp sugar
- 2 tbsp ketchup
Optional Garnish
- Scallions
Instructions
- Finely dice the onion and set it aside. Have the frozen mixed vegetables and day-old rice ready to go.
- Heat a pan over medium-high heat with a bit of oil. Add the thinly sliced beef and cook until about 80% of the way through, then remove it from the pan and set aside.
- In the same pan, add the onion, garlic, and ginger and stir until fragrant. Add the mixed vegetables and cook until the moisture has evaporated.
- Return the beef to the pan along with the day-old rice, then add the light soy sauce, Worcestershire sauce, curry powder, sugar, and ketchup. Mix until the sauce has soaked into the rice grains and everything is evenly coated, then remove from the heat.
- Transfer to a bowl and optionally garnish with scallions.
Video
Notes
- Use cold, day-old rice. The grains are drier and separate more easily, giving you that classic fried rice texture instead of a mushy pile.
- Prep everything before you turn on the heat. This comes together fast and there's no time to chop once the pan gets going.
- Cook the beef in batches if needed. Crowding the pan traps steam and prevents a deep, golden sear.
- Add the sauce last and toss quickly so the sugar doesn't over-caramelize or burn.
Nutrition
Calories: 590kcal | Carbohydrates: 72g | Protein: 32g | Fat: 18g