Curried Fried Rice Meal by Ruth Paget
A fast lunch I prepare for myself is curried fried rice. The inspiration for this meal is Chinese. However, the Chinese add more ingredients like peas and ham or shrimp, especially in restaurants.
For everyday lunches, I use the following recipe:
Serves 1
Ingredients:
-2 tablespoons olive oil
-2 teaspoons Madras curry powder or another brand
(Look for turmeric in the curry ingredients. It is a good antioxidant.)
-1 (7.4 ounce) container of cooked Bibigo sticky Korean rice
-2 beaten eggs
-salt and pepper to taste
Steps:
1-Heat olive oil and curry in a sauce pan till steaming.
2-Add the cooked sticky rice. Break up the rice and turn it to coat with the yellow cooking oil.
3-When the rice is steaming, add the beaten eggs and turn for 2 to 3 minutes or until cooked.
4-Remove the rice and eggs from the heat. Season them with salt and pepper and serve.
As a dessert, I eat two or three clementines after the curry rice and drink a small carton of whole milk.
This meal is fast and easy and still relatively inexpensive even with the higher price of eggs.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
