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Vegetarian Thai Curry on Egg-Fried Rice

By: Ramonas Cuisine from ramonascuisine.com
Updated June 14, 2019
Vegetarian Thai Curry on Egg-Fried Rice
Vegetarian Thai Curry on Egg-Fried Rice

"This is yet another dish that I never have enough and I have come back to putting on dinner table more often with the hope that we will really stick to our 3 vegetarian dishes per week. It does help when you have some ready bought frozen mixed grilled vegetables which I have to say that not only make my life easier but they do taste a treat indeed. Those are always present in my freezer and I could not do without them. I am so glad to have come across those…."

NotesI used half of the veggies frozen ones for variety and quickness.
I did have some leftover rice only from the dinner we had with some lovely friends the night before (not ideal- but I don’t throw away food, remember?); and to refresh that rice, I have done an egg fried rice which was delicious.

Serves4

Preparation Time15 min

Cooking Time30 min

Ingredients

  • 1 large red onion
  • 1 larger white onion
  • 200 g grilled mixed vegetables (frozen)
  • 200 g green beans (I used frozen ones)
  • 100 g okras (also named "ladies fingers", I used frozen ones)
  • 150 g curly kale (fresh, organic)
  • 1 tbsp Thai curry powder
  • 3 slices ginger (roughly or finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2/3 tsp turmeric powder organic

Instruction

  1. Chop the onions roughly.

  2. Literally just throw all frozen and fresh veggies in a deep frying pan or a wok. Cook for 10min. You could add some oil if you wish but I didn't since the coconut milk will have plenty in it.

  3. Add salt, pepper, chopped garlic, curry and turmeric powder, the ginger, shredded or chopped kale and the coconut milk. Cook on medium heat for an extra 7-10 min.

  4. Meanwhile, cook freshly or use leftover rice (just like I happened to do). And, truthfully, cold rice is best to use when preparing an egg-fried rice as it is a lot easier to handle it than the sticky hot rice ??

  5. In a separate pan, add 1 tsp coconut oil and break two eggs in. Scramble the eggs around the pan and when eggs are almost cooked, add the rice. Toss this and break it until it mixes well with the egg.

  6. When ready, serve both on a plate, add some extra chilly if you wish and enjoy.

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