Fried rice is one of our favorite cheap and easy meals. It works especially well because we so often have such opposite schedules. Since fried rice is better when it’s made from cold, pre cooked rice, I can make a batch of rice on the weekend and Josh and I can each make our own serving whenever we need to, so everyone gets a nice, home cooked meal with minimal effort.
I first made this version probably 2?, 3? years ago, and it quickly became a favorite. We’ve modified it a bit to suit our preferences, and to make it even easier, and I can now pretty much make it with my eyes shut. Though that would be dangerous.
Adapted from A Cozy Kitchen
- 1 c jasmine or basmati rice
- 1 1/4 c water
- 1/2 cup coconut milk
- 1 tsp turmeric
- 1 cinnamon stick
- 1/2 tsp salt
- 1/4 c raisins (golden are my favorite)
Add all the the ingredients to the pot of a rice cooker, stir to combine, and cook until done. For best results, refrigerate for a day or two. If you don’t have that much time, spread it out on a cookie sheet and stick in the refrigerator for as long as you can. This will help the grains firm up and dry out a little.
Curried Fried Rice (makes 2 generous servings)
- Coconut rice, cold and a few days old if possible
- 1 tbsp coconut oil (or oil of choice)
- 1 tbsp red curry paste (we love the one by Thai Kitchen)
- 1/2 tbsp sambal oelek
- 1 1/2 c frozen peas and carrots
- 2 tbsp soy sauce
- Juice of half a lime
- 4 eggs
- 1 tbsp butter
- Sriracha (optional)
In a large skillet, mix together the coconut oil, curry paste, and sambal oelek. Turn the heat to medium high and wait until everything starts to sizzle. Add your rice, toss to combine with the spicy oil, and then gently spread into an even layer. You want as much rice to be touching the pan as possible. Wait 3 or 4 minutes without touching, then stir and redistribute your rice. The best fried rice has crunchy bits, and that’s what you’re trying to accomplish. Continue this process until the rice has crisped to your liking (we like a lot of crunch). Add the frozen peas and carrots, soy sauce, and lime juice and stir to combine. Cook just until the vegetables are heated through, then remove from the heat and portion into two servings in your bowls/plates of choice.
Place the pan back on the stove and lower heat to medium low. Add the butter and, when it has melted and mostly stopped sizzling, crack in two of your eggs. Cook your eggs to your desired doneness (over easy for us) and place on one serving of the fried rice. Repeat with the other two eggs (no need to add more butter), and then top with a drizzle of Sriracha if that’s your thing. It’s definitely ours.