Curried Fried Rice (With or Without Eggs)

This was an experiment gone awesome! I cook rice about 3-5 times a week. Usually it’s brown and usually it’s organic. For the last few months I’ve been buying an organic brand from Costco that tastes very good. Normally, we eat it plain, but every once in a while I add a little flare, with a twist of the West Indies or twist of Asia. Today, I introduce you to a common flavor of the West Indies.

For this recipe and just about any fried rice recipe I prefer to use brown rice because it doesn’t hold has much water as white rice does. This helps keep the oil popping factor down and also makes mixing easier.

Ingredients

- 2 cups uncooked brown rice (not sure how much this yields in the end, just that it disappears by lunch the next day)

- ¼ cup coconut oil

- 2 tbs curry powder 

- sea salt to taste

Recipe

1. Cook brown rice according to package directions.
2. When rice is cooked heat oil on medium/high in large pan. (It is very important that this is the largest pan you have for this amount of rice.)
3. Add curry powder to oil and let cook for 1 minute.
4. Add all of the rice to the pan and mix thoroughly with the oil and curry, until all of the rice is a beautiful gold curry color.
5. Add salt and mix again.
6. If the rice is a bit moist than is preferred let it sit on medium heat for a few minutes, stirring often to avoid sticking.
7. Once rice is no longer clumping and thoroughly curried serve.
8. For an extra bit of protein you can add a couple of eggs to the rice and mix in well until all the egg is cooked. 

Original Recipe – This one is all mine.