Crazy for Curry
Variety is the spice with this worldwide favorite
Easy
15 MIN
Spice up dinnertime with this quick stir fry.
Ingredients
SERVINGS: 2 Serving(s)
- 3 tablespoons butter
- 2 eggs
- 3 cups cooked brown or jasmine rice
- 1/2 to 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 3 to 4 tablespoons soy sauce
- 2 teaspoons honey
- 2 cooked pork chops, chopped*
- 1 cup pineapple chunks, cut small
- 1/2 cup shredded carrots
- Cilantro leaves for garnish
- Red pepper flakes, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Coffee Chops, Butternut Squash Mash & Sauteed Kale
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Coffee Chops, Butternut Squash Mash and Sauteed Kale. After cooking that, you will be part-way toward two other meals in the stack, Butternut Squash Soup with Pork Quesadillas and this one for Pork and Pineapple Curry Fried Rice.
Instructions
Heat 1 teaspoon butter in a large skillet and begin by frying two eggs, then set them aside and cut into smaller pieces.
Add 2 tablespoons butter to the skillet and once melted, pour in rice and flatten it down with a spatula. Don't disturb for 3 to 4 minutes so it can get a little crispy. Flip rice, then leave for another 4 to 5 minutes.
In a small bowl, combine curry powder, garlic powder, soy sauce and honey. Gently pour this into rice. Stir in pork, fried eggs, pineapple pieces and carrot sticks. Serve fried rice garnished with cilantro and red pepper flakes.
*If cooking the “stack” of 3 meals, you will have this leftover from Coffee Chops, Butternut Squash Mash & Sauteed Kale.
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