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Curry Veggie Fried Rice

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Curry Veggie Fried Rice
Ingredients
  • 4 tablespoons vegetable oil
  • 2 medium zucchini, diced
  • 1 medium carrot, peeled and minced
  • 1 small onion, minced
  • 1 stalk celery, minced
  • 1/2 medium red bell pepper, minced
  • 1/2 medium jalapeno pepper, seeded and minced
  • 1/4 cup slivered almonds
  • 2 tablespoons soy sauce, or more to taste
  • 1 1/2 cups cooked rice
  • 2 cloves garlic, or more to taste, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon yellow curry powder
  • 1 tablespoon dried basil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • 1 tablespoon salted butter
Instructions
1
Preheat a large skillet or wok over medium-high heat, allowing the oil to warm up. Introduce the vegetables - zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds - into the skillet; stir until they begin to soften slightly, approximately 5 minutes.
2
Next, incorporate a tablespoon of soy sauce into the mixture and stir briefly. Introduce cooked rice to the skillet, along with garlic, an additional tablespoon of soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Continue to cook until the rice is heated through and develops a pleasing toasted texture, about 5 minutes.
3
Next, take the skillet off the heat source and stir in butter. Cover the skillet with a lid and allow it to rest for approximately 3 minutes before presenting.