Saturday, May 21, 2011

Curry Fried Rice

This recipe is adapted from one of my favorite Chinese cookbooks, Chinese Rice and Noodles from the Wei-Chuan cooking school in Taiwan. I have made it a bit lighter, and switched out some ingredients for a yummy bowl of rice. This recipe makes one large bowl of rice as a meal, or can serve two smaller side portions.

Curry Fried Rice
3/4 cup cooked leftover cold long grain brown rice
6 ounces lean ground pork
1 cup diced onion
1 small diced carrot
1/2 teaspoon curry powder
1/2 teaspoon Splenda
1/4 teaspoon Kosher salt

Saute pork in a non-stick skillet and drain when cooked through. Wipe away all but a tiny bit of oil and saute onions and carrots until just barely tender. Return meat to pan and mix. Add rice and heat through, adding curry powder, salt and Splenda. Mix and serve. You can also add additional vegetables depending on what you have on hand. Print This Recipe


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