Vegetable Fried Rice With Curry
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
This vegetable fried rice with curry features broccoli, napa cabbage, and shiitake mushrooms, seasoned with soy sauce and curry powder. It's a quick and flavorful dish that can be served as a main or side.
Ingredients
- 5 cup cold cooked rice
- 2 tbsp vegetable oil divided
- 2 eggs beaten
- 2 green onions finely chopped
- 1 cup broccoli florets cut into bite-size pieces and blanched for 1 minute
- 1 cup napa cabbage or other leafy greens thinly sliced
- 3 shiitake mushrooms sliced
- 1 tbsp soy sauce
- 2 tsp curry powder
- 1/2 tsp kosher salt
- chili paste
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 135 mg
- Iron: 10.7 mg
- Magnesium: 79.8 mg
- Phosphorus: 344 mg
- Potassium: 560 mg
- Zinc: 3.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 cup cold cooked rice
- 1 tbsp soy sauce
- 2 tsp curry powder
- 1/2 tsp kosher salt
- chili paste
Prepare
- 2 tbsp vegetable oil, divided
- Beat 2 eggs
- 2 green onions, finely chopped
- 1 cup broccoli florets, cut into bite-size pieces and blanched for 1 minute
- 1 cup napa cabbage or other leafy greens, thinly sliced
- Slice 3 shiitake mushrooms
Let's Cook
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Step 1.
Fluff the cold cooked rice by breaking up any big pieces with your fingers or a fork, especially if using short- or medium-grain rice, to loosen the grains for easier stir-frying.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it shimmers. Add the beaten eggs, which will quickly pool at the bottom. Reduce the heat to medium and let the eggs cook for a few seconds, then start to scramble them. When the eggs are soft-cooked (not hard), turn off the heat, transfer the eggs to a small bowl, and set aside. Rinse the wok and dry it with a towel.
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Step 3.
Return the wok to the stove over high heat. Add the remaining 1 tablespoon oil, then immediately add the finely chopped green onions and fry for about 5 seconds, or until softened. Add the broccoli florets, sliced napa cabbage, and sliced shiitake mushrooms, and stir vigorously to combine. Continue to stir-fry for 1 to 2 minutes, or until the cabbage has softened a bit. Add the cooked eggs and stir to combine.
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Step 4.
Add the fluffed rice to the wok and reduce the heat to medium. Using a spatula, scoop, stir, and flip the rice to combine it with the vegetables, breaking apart any remaining large chunks of rice. Actively stir and scoop the rice to help it heat through and prevent burning. Add the soy sauce, curry powder, and salt, and stir well to combine. Taste for seasoning, adding additional salt if needed. Add chili paste to taste if desired, stir well again, and serve immediately.