Recipe for fried curry rice with chicken and vegetables
Do you have leftovers you need to use? Here’s a suggestion for a super easy menu with fried curry rice, spiced chicken, and vegetables.
This dish is made quite on the fly – which is exactly the point, as it should be made with what you have. However, I’ve tried to put together an ingredient list and approximate quantities because sometimes it’s nice to have a bit of inspiration for what you can do with surplus food.
This dish tastes great and is ready in just a few minutes.
If you have leftover rice, you can add almost anything in terms of meat and vegetables to create something really good. Just season with your favorite spices. Personally, I love curry – it tastes wonderful in stews, but if you’re not into it, you can simply use salt/pepper and maybe a bit of paprika. For vegetables, use what you have; cabbage, bell peppers, and cauliflower would also have been good in this mix.
Fried curry rice with chicken and vegetables
Ingredients
- 185 gram Rice cooked
- 27 gram Olive Oil
- 4.8 gram Curry powder
- 32 gram Soy
- 99.2 gram Chicken fried chicken or beef or other leftover meat
- 1 pcs. Carrots coarsely grated
- 1 handful Fresh spinach chopped
- 1/4 pcs. Broccoli small florets
Instructions
- Heat a pan or pot with oil, add rice, curry, and soy sauce - sauté for a couple of minutes.
- Cut the meat into small pieces and add along with carrot, spinach, and broccoli. Toss everything well and fry over medium heat for about 5 minutes.
- Season with salt, pepper, and possibly more curry and/or soy sauce – serve