Name: Curry Fried Rice
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups cooked cooled rice (or 0.75 cup uncooked rice, see notes for cooking instructions); 2 tsp oil; 0.5 null medium onion (chopped); 1 null serrano pepper (or jalapeno, chopped); 1 tbsp minced garlic; 2 tsp minced ginger (optional); 0.5 null green bell pepper (chopped); 0.5 null red bell pepper (chopped); 1 null zucchini (chopped); 0.5 cup carrots (sliced); 0.33 cup peas (or more); 1 tbsp curry powder (or 1 tsp turmeric + 1 tsp coriander powder + 1 tsp garam masala, or use berbere or jamaican curry blend); 0.5 tsp salt (or to taste); null dash cayenne (optional, to taste); null to_taste lime juice (or lemon juice); null null cilantro (chopped)

Instructions

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1

Heat oil (2 tsp) in a skillet over medium heat. Add onion (0.5 medium), pepper (1 serrano) and a dash of [salt]. Cook until translucent for minutes (2). Add minced garlic (1 tbsp) and minced ginger (2 tsp) and mix well. Cook for 1 minute.
2

Add bell pepper (0.5 green), bell pepper (0.5 red), zucchini (1) and carrots (0.5 cup) and a dash of [salt]. Cook for minutes (2). Mix, cover, and cook for another minutes (2) or until al dente. Stir in peas (0.33 cup) and curry powder (1 tbsp).
3

Add cooked cooled rice (2 cups) and salt (0.5 tsp) and toss well. Taste and adjust seasoning. Add a dash of [cayenne] and some [lime juice] and mix in.
4

Cover and cook for minutes (2). Then let sit covered for another [2-3 minutes] for flavors to develop.
5

Garnish with [cilantro] and [lime juice]. Serve with chutneys or dips or as a side with curries or stir fries.