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Mild Curry Egg Fried Rice

Chef Rumbie
Fried rice is a great quick fix. Especially on days where you want to make use of those left overs in the fridge, or you have the odd 2 carrots or handful of green beans at hand which will not be enough to make a full meal with on their own!
It has many variations, this here is one of them. It’s easy, delicious, and quick to prepare. Great for a day when you don’t want to spend too much time at the stove as well.
For this recipe I used Real Premium Spices‘ mild curry powder, and ground black pepper. Simple flavours that worked well in the dish.
You can serve this rice as is, I drizzled some sweet chilli sauce and enjoyed it! If you must, you can prepare the good old mbuya’s soup, and some more vegetables and roasted chicken thighs. Let’s get down to cooking…
Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Servings 5 people

Ingredients
  

  • 5 Cups Cooked rice
  • 1 tsp Real Premium Spices Mild Curry Powder
  • 1/2 tsp Real Premium Spices Ground Black Pepper
  • 1 Each Medium onion chopped
  • 2 Large Carrots Large
  • 4 Large Eggs, Beaten
  • 1 1/2 tsp Salt
  • 1 Med Green Pepper chopped
  • 1 Small Red Pepper chopped
  • 30 ml Soy sauce
  • 3 tbsp Oil for frying
  • 1 tsp Garlic finely chopped

Instructions
 

  • Get your ingredients together. Heat oil in a pan. Add the onion, garlic, carrots, and curry powder. Fry for 2 - 3 minutes.
  • Add the rice, and stir until well incorporated. Push the rice to one side of the pan, and pour in the eggs. Stir briskly, but gently until the egg is scrambled, and cooked.
  • Combine the rice with the fried egg. Add the peppers, salt, and ground black pepper. Mix, and add the soy sauce.
  • Mix until everything is evenly incorporated. Allow to cook for another 3 - 5 minutes on low heat, stirring regularly. Taste for seasoning and adjust accordingly. Enjoy!