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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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Vegetable Curry with Rice recipe

 

Ingredients:

For the curry:

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 green chilies, chopped (optional)
  • 2 teaspoons curry powder or garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon paprika or chili powder (optional for heat)
  • 1 can (400ml) coconut milk
  • 1 cup tomato puree (or 2 fresh tomatoes, chopped)
  • 2 medium potatoes, cubed
  • 1 cup carrots, sliced
  • 1 cup cauliflower florets
  • 1 cup green beans (or any vegetables of choice: zucchini, bell peppers, peas, etc.)
  • 1/2 cup water or vegetable broth (adjust as needed)
  • Salt and pepper, to taste
  • Fresh cilantro (coriander) leaves for garnish
  • 1 tablespoon lemon or lime juice (optional)

For the rice:

  • 1 cup basmati rice (or any rice of your choice)
  • 2 cups water
  • A pinch of salt
  • 1 tablespoon butter or oil (optional)

Instructions:

For the rice:

  1. Rinse the rice: Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Cook the rice: In a medium pot, bring 2 cups of water to a boil, add a pinch of salt, and then stir in the rice. Cover, reduce heat to low, and let it simmer for about 15-18 minutes or until the rice is fully cooked and water is absorbed. Fluff with a fork and set aside.

For the curry:

  1. Sauté the aromatics: In a large pan or pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the garlic, ginger, and green chilies (if using) and cook for another minute.
  2. Add spices: Stir in the curry powder, turmeric, cumin, coriander, and paprika. Let the spices cook for 30 seconds to a minute to release their aroma.
  3. Add vegetables: Add the cubed potatoes, carrots, and cauliflower (or any vegetables you're using). Stir well to coat them in the spice mixture.
  4. Add liquid: Pour in the tomato puree and coconut milk, and stir to combine. Add 1/2 cup of water or vegetable broth to thin the curry, if needed. Bring the mixture to a boil, then reduce the heat to low.
  5. Simmer: Cover and let the curry simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.
  6. Adjust seasoning: Taste the curry and season with salt and pepper. You can add more chili powder or a squeeze of lemon/lime juice for extra brightness.
  7. Garnish: Once done, remove from heat and garnish with fresh cilantro leaves.

To Serve:

Serve the vegetable curry over the cooked rice and enjoy! You can also add a side of naan or chapati for a fuller meal.

Tips:

  • You can customize the vegetables based on what you have on hand.
  • For a creamier curry, add a little more coconut milk.
  • Add a handful of fresh spinach or kale in the last 5 minutes for extra greens.

Ntive benner
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