Fried rice
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  • 4 Cups of rice
  • Carrots
  • 2 Tablespoons of plain curry
  • Onion
  • Thyme
  • Garlic
  • Salt
  • vegetable oil
  • 4. Parboil the rice by placing in a hot water and cooking for 5 minutes. This reduces excess starch and prevents it from being soggy, strain the rice, wash with a clean cool water and set aside.
  • 5. Pour in the chicken broth in a pot and set on the cookie, pour in the parboiled rice, crush in some garlic, add the curry, salt and stock cubes then add a little more water if the meat broth isn
  • 6. Now to fry the rice, heat up 2 tablespoons of vegetable oil in a skillet pan, add the onion and stir fry for 1 minute the add the chopped liver or beef then the vegetables. Stir fry more then add the curried rice, add more salt to taste if needed and leave for some minutes then pour it into a large bowl or clean pot. The rice should be fried in batches, this gives the rice enough room and easy penetration of the veggies in the rice, its all determined by the size of your skillet, just do not over crowed. Repeat this process until all rice and veggies is used up.



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