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.

Curry Powder

Not all curries are the same. Anyone who has grown up eating buss-up-shot, doubles, or friedbake knows this. Curry, like chili is not made up of one ingredient, but is a wonderful orchestra of spices.

I’ve notice that a lot of people buy curry sauce from the grocery store and use that as a base, but a trick my mom taught me needs to start with dried, ground up spices. Normally I would buy a bottle of curry powder at the grocery, but a couple of years ago I thought it would be interesting to try making my own curry powder. I still keep a grocery store bought bottle of curry powder for those times I may be out of key ingredients to make my own.