Curry Fried Rice
Ingredients
-
1
tablespoon
sesame oil
-
1
tablespoon
vegetable oil
-
1
small
onion, finely chopped
-
½
pound
butternut pumpkin, chopped
-
½
cup
vegetable stock
-
½
cup
frozen peas, thawed
-
½
cup
frozen corn, thawed
-
4
cups
cooked long grain rice
-
2
tablespoons
soy sauce
-
1
tablespoon
curry powder
-
2
green onions, sliced
for garnish
Instructions
- Heat both oils in a large skillet or wok over medium-high heat.
- Add the onion and cook for one minute, then add the pumpkin and cook for 5 minutes, flipping regularly.
- Pour in the vegetable stock and cover the pan, cooking until the pumpkin is tender.
- Transfer half of the pumpkin to a plate.
- Add the peas and corn, cooking for several minutes before adding the cooked rice, soy sauce, and curry powder.
- Mix everything together, then add the remaining pumpkin and heat through.
- Remove from heat and serve with garnishments.
Nutrition Facts (estimated)
Servings
4
Calories
275
Total fat
4g
Total carbohydrates
43g
Total protein
7g
Sodium
628mg
Cholesterol
0mg
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