Curried Fried Rice
Ingredients
- 1 egg
- ¼ tsp salt
- ¼ cup oil
- 3 green onions with tops
- 2 medium onions, sliced
- 1 green pepper, halved, cut in thin strips
- 1 garlic clove, crushed
- ½ tsp curry powder
- 4 cups cooked China House Jasmine rice
- 2 tbsp chicken broth
- ¼ cup Lee Kum Kee seasoned soya sauce
- 1 cup frozen or fresh cleaned and cooked shrimp
- 1 tsp Lee Kum Kee sesame seed oil (optional)
Directions
Serves 4
- Beat egg with salt. Heat 1 tsp oil in wok. Pour in egg and cook until firm and lightly browned. Roll out onto plate. Cool. Cut in thin shreds and reserve
- Sliver green onions lengthwise, set aside.
- In large heavy fry pan or wok, heat remaining oil. Stir fry onions, green pepper, garlic and curry until vegetables are tender crisp.
- Separate rice, add to wok and stir fry 5 min. Add chicken broth and soy sauce.
- Stir in shrimp and continue string until shrimp are heated through. Add sesame oil, stir.
- Garnish with egg and onion slivers.
Serves 4
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