This curried fried rice is packed full of flavour and colours. Adjust the amount of curry powder to suit your tastes.
Ingredients
For the curry fried rice
- 1 tablespoon cooking oil
- 1 onion — finely diced
- 4 cloves garlic — crushed
- 2 teaspoons grated fresh ginger
- 1 courgette — chopped
- 1 carrot — peeled and diced
- ½ green capsicum — chopped
- ½ red capsicum — chopped
- 1–2 tablespoons curry powder
- ½ cup frozen peas — defrosted
- 2 cups cooked rice
- ½ teaspoon garlic salt
- Lime or lemon juice, to taste (optional)
Method
For the curry fried rice
- Heat the oil in a large pan or wok. Add the onion and cook until soft. Add the garlic and ginger and cook for 1 minute.
- Add the courgette, carrot and capsicums and cook for 2 minutes. Cover and cook for another 2 minutes.
- Add the curry powder and mix well.
- Stir in the peas, rice and garlic salt.
- Cover and cook for a further 2 minutes, then turn off the heat and leave covered for another 2–3 minutes to allow the flavours to develop.
- Taste and add a little lime or lemon juice, if desired.