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Curry Fried Rice with Roasted Vegetables: Easy & Flavorful

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Curry Fried Rice with Roasted Vegetables is a vibrant and satisfying dish that combines fragrant curry spices with tender roasted veggies. It’s a perfect way to transform leftover rice into a comforting meal that bursts with flavor.

Ingredients

  • Day-Old Cooked Rice
  • Beef (thinly sliced sirloin or flank steak)
  • Eggs
  • Fresh ginger
  • Garlic
  • Chopped onion
  • Mild Madras curry powder
  • Frozen peas
  • Diced carrots
  • Soy Sauce (light or regular)
  • Sesame Oil
  • Non-Alcoholic Rice Vinegar (optional)
  • Assorted Vegetables (broccoli florets, cauliflower florets, bell peppers, zucchini, cherry tomatoes)
  • Olive Oil
  • Salt
  • Freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, spread out your prepared vegetables (broccoli, cauliflower, bell peppers, zucchini, etc.) in a single layer without overcrowding.
  3. Drizzle generously with olive oil and sprinkle with salt and black pepper. Toss well to ensure all vegetables are coated. Optionally, add a pinch of curry powder.
  4. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized. Toss halfway through for even cooking. Remove from oven and set aside.
  5. While the vegetables are roasting, slice your beef thinly against the grain.
  6. In a small bowl, toss the beef with a tablespoon of soy sauce and a pinch of black pepper. Set aside.
  7. Heat a large wok or a wide, heavy-bottomed skillet over medium-high heat. Add a tablespoon of cooking oil.
  8. Whisk the eggs in a small bowl. Pour into the hot pan and quickly scramble until just set but still moist. Remove the scrambled eggs from the pan and set aside.
  9. Add another tablespoon of oil to the same pan, increasing heat to high.
  10. Add the marinated beef in a single layer and sear quickly for 1-2 minutes per side until browned. Remove the beef and set aside with the eggs.
  11. Reduce heat to medium-high. Add the chopped onion to the pan and sauté for 2-3 minutes until softened.
  12. Add the minced garlic and grated ginger. Cook for another minute until fragrant.
  13. Push the aromatics to one side of the pan. Add the day-old rice to the empty side, breaking up any clumps.
  14. Increase the heat to high. Add the curry powder over the rice and stir everything together, ensuring the rice is well coated and heated through. Cook for 3-5 minutes.
  15. Add the frozen peas and diced carrots. Stir to combine.
  16. Pour in the soy sauce and a splash of non-alcoholic rice vinegar. Toss vigorously to ensure all ingredients are evenly coated.
  17. Return the cooked beef and scrambled eggs to the pan. Stir everything together gently to combine.
  18. Drizzle with toasted sesame oil and give it one final toss.
  19. Gently fold in the warm roasted vegetables into the curry fried rice. Serve immediately.

Nutrition

Keywords: Always use day-old, cold rice for the best texture. Cook at high heat for that desirable char and separation of grains. Feel free to customize the vegetables to your liking.

Find it online: https://softtasty.com/curry-fried-rice-with-roasted-vegetables-easy-flavorful/