Yellow Curry Fried Rice with Potatoes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4 1x
Scale
Ingredients
- 8 ounces yukon potatoes, diced
- 2 teaspoons kosher salt, divided
- 2 1/2 tablespoons canola or olive oil, divided
- 1 cup diced yellow onions
- 3 cloves garlic, minced
- 1 1/2 tablespoons minced ginger
- 2 to 3 Thai chiles, sliced (optional)
- 1 large carrot, peeled and diced
- 8 ounces broccoli, cut into small florets
- 3 cups cooked day-old rice
- 2 stalks of scallions, sliced
- 2 teaspoons yellow curry powder
- 2 tablespoons soy sauce
- 4 large eggs
Garnish
- sliced scallions
- red pepper flakes
- chili oil
Instructions
- Add the diced potatoes to a saucepan and fill it with water, about an inch above the potatoes. Add about 1 1/2 teaspoons kosher salt to the water and bring it to boil. Let the potatoes simmer for an additional 5 to 7 minutes, until they are fork tender. Drain the potatoes.
- Heat a wok or large sauté pan with 2 tablespoons of oil over medium-high heat. Add the onions and cook them for 2 to 3 minutes, until they start to soften. Add the garlic, ginger, and chiles (if using), and stir with the onions until they are fragrant, about 15 to 20 seconds.
- Next, add the carrots, broccoli, and 1/2 teaspoon kosher salt. If the wok or sauté pan is very dry, add 2 to 3 tablespoons of water. This will keep the vegetables from burning. Cover the wok or pan and cook for about 2 to 3 minutes.
- Add the cooked potatoes, rice, scallions, yellow curry powder, and soy sauce to the wok or pan. Stir until the rice takes on a nice yellow color. Taste the fried rice and adjust the seasoning to your taste.
- In a separate large nonstick pan or skillet, add the remaining 1/2 tablespoon of oil over medium heat. Fry up the 4 eggs. It takes me about 4 to 5 minutes to cook the sunny side up eggs.
- Serve the rice in 4 bowls and add a fried egg in each bowl. Garnish with additional sliced scallions, red pepper flakes, and chili oil, if you like.
Notes
NUTRITION INFORMATION: Amount Per Serving: Calories: 445, Total Fat 16.7g, Saturated Fat: 3.3g, Cholesterol: 186mg, Sodium: 778mg, Total Carbohydrate: 61g, Dietary Fiber: 5g, Sugar: 4g, Protein 13.7g
- If you don’t like eggs sunny side up, you can just scramble them in the nonstick pan and stir the scrambled eggs into the fried rice. I would still cook the scrambled eggs separately. When you add 4 eggs over the rice at once, it can take a while for the eggs to fully cook, and you’ll end up with overly moist fried rice.