Curried Fried Rice

15 mins Prep Time

10 mins Cook Time

Written By

Haan Palcu-Chang

For me, there is something wonderful about a perfectly executed fried rice. As a chef, it’s quite exciting taking remnants of yesterday's dinner and turning them into something complex, sophisticated and incredibly satiating.

This version, which draws from Thai and Chinese flavours, uses curry powder to give the dish an underlying depth and substance. There is an addictive interplay between the sweet of the pineapple and the rich saltiness of the duck egg. If you can’t find salted duck egg, just season the dish with a tad more soy sauce.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @haanpc!

Ingredients

Curried Fried Rice

2 cups day old rice
2 garlic cloves, finely sliced
1 egg, lightly beaten
2 tsp curry powder
2 tsp sugar
2 tbsp soy sauce
6 cherry tomatoes, halved
1/2 cup diced pineapple
A few thin slices of white onion
1 cooked salted duck egg, roughly chopped
Neutral oil, for cooking

Directions

Curried Fried Rice

5 Steps

Step 1

Heat a pan over medium-high heat and add enough oil to coat the bottom of the pan.
Step 2

Add garlic and fry until just golden brown. Add egg on one side of the pan, and scramble. Try to keep the egg on one side of pan.
Step 3

Once the egg has finished cooking, add the curry powder to the clear side of the pan. Allow the curry powder to fry in the oil for 5-10 seconds.
Step 4

Now add the rice. Stir fry for 2-3 minutes until the rice is tender and warmed through.
Step 5

Add all remaining ingredients (sugar, soy, tomatoes, pineapple, white onion) except duck egg. Stir fry for another 2-3 minutes until onion is just cooked through, but still has some bite. Finally, add the duck egg and gently toss into the rice. Serve immediately.