As soon as I had my first bite, I was trying to guess what he had used to season his rice.
Growing up with him as a chef has influenced how I see food today. My father has 14 children (yes, I know – a lot!) and 9 of them have also been heavily influenced, having pursued careers as chefs or working within the food industry.
This is not that exact curry rice recipe, I still need to convince him to show me how to make that one haha. A chef does not easily give up his secrets! But once he gives it up, it’ll be making it’s way on to the site to share with you all.
Here’s my version of an easy curried fried rice. A new favourite in my household. Not only because of its taste but also because it’s a budget-friendly meal.
With under 10 ingredients, this recipe takes as little as 20 minutes to make. Normally, I don’t cook with too much capsicum as it can cause inflammation in my joints, but I had a few sitting in the fridge that needed to be used. Unable to eat nightshade vegetables? You can sub these for diced carrots, chopped shallots, canned corn and chickpeas.
Perfect for a sporadic main meal, refrigerator-emptier or when you’re planning to make a big batch for weekly meal prepping.
Looking for another spicy recipe? Be sure to check out my roasted sweet potato & chickpea curry recipe.
- 3 cups Jasmine rice (better if it's one day old and cold - so that it doesn't go mushy)
- 1 green capsicum
- 1 red capsicum
- 1 brown onion
- 2 medium broccoli
- 2 cups green peas
- 2-3 tsp curry powder
- 2 tsp garlic powder
- 1 tsp onion powder
- Salt, to season
Cook rice in your rice cooker. Or use any rice you may have sitting in the fridge.
Dice green capsicum, red capsicum, brown onion. Chop broccoli into small florets.
Add oil to pan and cook vegetables for 5 minutes.
Add prior cooked rice and green peas.
Add 2 tsp curry powder, garlic powder, onion powder and salt.
Mix until evenly distributed. Add another 1 tsp curry powder if you prefer it spicier.
Serve and enjoy!