Curry with fried rice
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 538, total fat 36 G., saturated fats 5 G., proteins 6 G., carbohydrates 47 G., fiber 2 G., cholesterol 47 mg, sodium 483 mg, sugar 1 G.
Serving size: 1 of 4
Calories 538, total fat 36 G., saturated fats 5 G., proteins 6 G., carbohydrates 47 G., fiber 2 G., cholesterol 47 mg, sodium 483 mg, sugar 1 G.
Curry with fried rice - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. vegetable oil
- 1 egg, beaten
- 6 coarsely chopped green onions
- 2 tsp curry powder
- 4 tbsp. boiled rice
- Sesame oil, for serving
We recommend
Cooking the dish according to the recipe:
- Heat 1.5 tablespoons vegetable oil in a large nonstick skillet over high heat.
- Pour the beaten egg into the pan and let it spread, fry it, and then transfer it to a plate. Now add the green onions to the pan along with curry powder and pepper to taste; stir-fry for 2 minutes. Add the cooked rice, distribute it evenly, and fry for 3 minutes.
- Add the fried egg and salt to taste, stirring to combine. Drizzle with sesame oil.
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