Saturday, March 19, 2011

咖哩炒飯/Curry Squid Fried Rice

This Curry Squid Fried Rice is one of my favorites.  This dish combines a lot of different mushrooms, vegetables and seafood so it is very rich in fiber and packed with a lot of protein.  The curry gives it a very distinct Southeast Asian flavor.   This fried rice is simple to make and takes about 20 minutes.  Make sure not to cook the rice too soft or runny.

(Makes 2+ servings)

  • 2 bowls of rice (cooked)
  • 2 eggs
  • 5 oz squid
  • 1 oz onion
  • 1 oz carrots
  • 1 oz squash
  • 1 asparagus
  • 1 oz white mushrooms
  • 1 oz oyster mushrooms
  • 1 oz enoki mushrooms
  • 1 oz broccoli
  • 1 small smoked sausage
  • 1 tbsp chopped green onion
  • ½ tsp salt
  • 1 tbsp curry powder
  • A quarter tsp white pepper powder
  • 1½ tbsp olive oil


  1. Dice the carrots, onion, squash and sausages.  Slice asparagus and white mushrooms into small slices.  Shred the oyster mushrooms.
  2. Pare and clean the squid, cut light crosses on it and slice it (You can also buy the pre-cut squid from any Chinese supermarket).
  3. Bring half a medium pot of water to a boil.  Blanche carrots, squash, broccoli, asparagus and all mushrooms, and then use a large pasta scoop or a skimmer to take everything out.  Transfer to a plate.  Blanche the squid till it rolls up - only about half a minute.  Transfer to a plate.
  4. Beat the eggs evenly in a bowl. 
  5. In a nonstick medium saucepan or a wok, heat 1½ tbsp oil over medium-high heat.  Add egg and cook for about 1 minute.  Once the egg is ready, add onion, sausages, carrots, squash, asparagus and all mushrooms.  Stir everything for about 1 - 2 minutes, and then add the rice, squid, chopped green onion and curry powder.  Keep stirring everything for about 1 minute.  Add salt and white pepper powder.  Mix everything evenly.  Transfer to serving plate and garnish with broccoli.   You are done!  Enjoy!

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