Colorful Curry Fried Rice

Name: Colorful Curry Fried Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: a small piece curry; bowl Leftover rice; 1 spoon oil; A pinch salt; Small half corn; 1 carrot; Small half Cucumber; Small half Sweet potato

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The weather is getting hotter and the children's appetites are not good. Moms always try their best to cook and eat.
My doll likes Western food. Since I made curry-flavored food for him last time, she has liked it very much. So I often stock up some curry cubes at home.
For the health of children, we must first figure out the nutritional value of curry.
The main ingredients of curry are turmeric powder, Sichuan peppercorns, star anise, pepper, cinnamon, cloves and coriander seeds and other spicy spices, which can promote the secretion of saliva and gastric juice, increase gastrointestinal motility, increase appetite, and can also improve constipation. Good for intestinal health. It seems that eating curry regularly is still very good for the body.
This time I used Japanese curry. No additives, eat more at ease, pure and soft taste, full-bodied flavor

Ingredients

a small piece Curry
bowl Leftover Rice
1 spoon Oil
A pinch Salt
Small half Corn
1 Carrot
Small half Cucumber
Small half Sweet Potato

Colorful Curry Fried Rice

1. Ingredients are ready

2. Wash all the ingredients and cut them into pellets of the same size

3. Bring a pot of water to a boil, first pour in the sweet potato pieces and blanch it slightly, continue to add the diced carrots, then add the cucumber and diced corn

4. Blanch all the vegetables until they are cooked, and remove them for later use

5. Heat up the oil pan, add leftover rice and stir fry

6. Add the blanched vegetables and stir fry a few times

7. Add salt and stir fry evenly

8. Add curry cubes

9. Stir-fry until the curry melts and the rice is evenly colored

10. The cucumber slices are processed well

11. Put the rice on a plate and garnish with cucumber slices.

Tips:
1. The main ingredient of curry is turmeric, which helps digestion; in addition, the rice should not be too watery or hard.
2. If you can't eat one meal, you can store it in the refrigerator. The second meal is more delicious, but when the second meal is hot, pay attention to the solidified curry sauce slowly melting and stirring constantly.
3. Curry powder should be sealed and kept away from light to prevent the aroma from evaporating and losing.
4. All kinds of diced vegetables should be added in batches. If it is difficult to ripen, put it first, and just blanch the ones that are easy to cook before they come out.