Curry Fried Rice
Easy curry fried rice with scrambled egg, vegetables, and shrimp. This is a well-balanced homestyle curry fried rice.
Servings 2
Calories 535kcal
Ingredients
- 2 tbsp. corn
- 2 tbsp. carrots diced
- 1/4 red onion diced
- 100 g Donze shrimp
- 3 tbsp. curry paste smashed well before adding
- 2 eggs
- 1 tbsp. light soy sauce
- scallion
- 2 cups leftover rice
- 3 tbsp. cooking oil
Instructions
- Add around 1 tablespoon of hot water to the curry paste. Stir to melt the paste. Mix in light soy sauce.
- Add some oil and fry shrimp until it turns amble. Transfer out immediately to avoid overcooking.
- Then add corn and carrots, and fry until soft.
- Add extra vegetable cooking oil, pour egg liquid and then break it into smaller pieces.
- Now add leftover rice. Mix well with scrambled eggs.
- Return fried shrimp, carrots and onion in. Add curry paste and light soy sauce. Mix everything well. Sprinkle some chopped scallion and serve hot.
Nutrition
Calories: 535kcal | Carbohydrates: 54g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1067mg | Potassium: 316mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7738IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg