Curry Fried Rice

Excited for these leftovers.

One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date.

After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients.

The "Recipe" (sorry no quantities; follow your heart):

leftover jasmine rice

tofu, cubed and crisped in the oven with avocado oil and salt

vegetables: garlic, onion, cabbage, red bell pepper

salt

curry powder (I used a Vietnamese one)

soy sauce

sugar

sesame oil

future topping ideas: runny egg, sesame seeds, green onion

• Saute the vegetables in avocado oil until softened, and salt them to taste
• Add the tofu and toss to combine (and to heat the tofu through if it's not already hot)
• Add the rice
• Add curry powder, soy sauce, and sugar to taste
• Top with sesame oil

The Verdict:

Overall grade: A-

Overall reason: There's still a magic that it's missing from Korea House, but it's really good

Time to prepare: 30 minutes plus baking the tofu; also I made the rice the day before

Husband quote: "It's really good" (remember when we weren't distracted by kids and he would give me puns for these answers?)