I made this fried rice last night (made the actual rice on Sunday), and it was SO GOOD. Seriously. Might be my new favorite fried rice.
Because it’s Friday and I’m tired, I’m literally just pasting the recipe as is from The Cozy Kitchen. She might be my food blog crush. Just sayin.
The only thing I did differently was use golden raisins.
For the coconut rice:
- 1 1/4 cups water
- 1 cup basmati or jasmine rice
- 1/2 cup coconut milk
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1 piece cinnamon stick
- 1/4 cup raisins
Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.
For the curry fried rice:
- 1/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 1 garlic cloves, minced
- 1/2 tablespoon red Thai curry paste
- 1 medium carrot, peeled and diced
- 3/4 cup frozen peas
- 1 tablespoons soy sauce
- 1 teaspoons fresh lime juice
Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.
Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.
You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!