CURRY FLAVORED FRIED RICE !!! RESTAURANT STYLE !!!

Any kind of fried rice is super easy to make and its always wonderful one pot meal that you can enjoy.  Except the pre-preparation work, the cooking time is always super quick which will be ready in no time.  I always love this Curry fried rice which is very flavorful and any person who likes curry flavor will absolutely love this.  Please see the notes before you move forward with the recipe.  Do use the oriental curry powder which you find in ethnic/Asian aisle.  Use Vietnamese or Japanese made curry powder for wonderful flavor.

 I have also posted the Singapore curry Noodles earlier, do take a look if you have missed it.  Thanks for all who complimented me after trying the Singapore curry noodles; it really makes me happy to get wonderful feedbacks from you.  I hope you will enjoy this Curry fried rice as much as you enjoyed the Singapore Curry noodles.

SINGAPORE CURRY NOODLES - CLICK HERE TO SEE THE POST IN DETAIL !!! 

CURRY FRIED RICE

Jasmine rice - 2 cups (Cooked and cooled)

Vegetables of your choice - 2 cups (I used capsicum, baby corn, onion, carrots, green peas)

Egg - 3

Extra firm Tofu - 1 packet cubed

Oriental Curry powder - 1 tbsp

Chilli garlic sauce - 1 tbsp (Increase or decrease according to your spice level)

Soy sauce - 2 tsp

Scallion- 1/2 sliced (green part)

Garlic - 2 clove (very finely chopped)

Thai chilli red color - 2 slitted(optional)

Salt as needed

Oil as needed (Don't use very little oil otherwise they will be sticky)
Thai Basil - few chopped for garnish

Method :

 

Note:

1. Try to use Jasmine rice for this recipe.

2. Cook the rice the day before you planned to make and refrigerate it.

3. The rice has to be cooked in the way that the grains are separate. Mushy or soft rice will spoil the taste of the fried rice.

4. The whole sauteing process takes only few minutes, don't do it for long as it makes the vegetable soggy. Maintaining the crunchiness and color of the vegetables is important.

5. Increase the quantity of curry powder and chilli garlic sauce according to your taste buds.

6. Be generous with oil while making, that means it need not be oily.  Too little oil will make the fried rice tasteless and ends up with sticky rice.

7. Instead of soy sauce you can also substitute mushroom flavored soy sauce to have slight umami flavor.

8. You can also use other vegetables like, broccoli, mushroom, bok choy, bean sprouts as well. 

9. The whole sauteing process has to be done in high flame but take care not to burn them.

Enjoy the delicious and flavorful one pot meal!!!!

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SINGAPORE CURRY NOODLES - VERY FLAVORFUL !!!!

There are so many curry noodle recipes in South Asian countries that are influenced by Indian curry flavor.  This Singapore curry noodles is one of those and it is most popular take out menu in almost all Chinese restaurants here in America.  The noodle recipe which I am posting today is very flavorful, colorful and packed with all nutrients.  You can add vegetables according to your preferences(colored bell peppers,sprouts,napa cabbage, bokchoy etc) and proteins that work for you(I have used Tofu here).  If the ingredients are kept ready, this can be prepared in no time.  So enjoy making this spicy stir fried Singapore Curry noodles and have a treat with your chopstick :)

Two important things that you need for the recipe 

1. Thin Rice noodles/Rice Vermicelli - you can find this in almost in any supermarkets in ethnic food Aisle.

2. Curry powder - Oriental curry powder is also available in ethnic food Aisle.

Preparing the Rice Noodles:

I used half packet which is about 225 gm.  Prepare the Rice noodles according to the instruction given in the packet which you bought.  Keep it ready by draining the noodles and make sure not to over cook it otherwise it becomes mushy.

 

Singapore Curry Noodles

Ingredients:

Cooked Rice Noodles/vermicelli - 1/2 packet

Extra firm tofu - 1 cup cut into cubes

Onion - 1 sliced

Bell pepper - 1 sliced

Dried shiitake - 1 cup

Slice carrot - 2

Broccoli florets - 2 cups

Scallions - 1/4 cup sliced

Curry powder - 1 tbsp (See the note)

Soy sauce - 1 tsp (optional)

Chilli garlic sauce - 1 tbsp (use according to your spice level)

Ginger - 1/2 inch piece (very finely shredded)

Garlic - 2 flakes (very finely chopped)

Oil

Salt

Method:

1.  Blanch all the vegetables in hot water for 30 seconds.

2. Blanch the mushroom adding little salt in hot water for 1 to 2 minutes, drain and keep it aside.

3. Drain all the vegetables. (Reserve the liquid and use for making soups)

4. Shallow fry the cubed tofu in tsp of oil till light brown in color. (Crispy)

5. Heat oil in the wok, add Onion, bell pepper.

6. Now add ginger, garlic, vegetables, and 2 sauces.

7. Toss it in the high flame, now add the cooked rice noodles and fried tofu.

8. Sauté and give it a nice toss until everything is well blended.

9. Add salt if needed (as chilli sauce, soy sauce has already salt in it).

10. Garnish with sliced scallions, serve hot!!!!

 

 

Note:

1. The whole sautéing process takes only 1 minute, don't do it for long as it makes the vegetable soggy.

2. You can also add scrambled egg in the last stage.

3. Adding soy sauce is optional.

4. Add chilli sauce according to your spice level.

5. You can use the same water for blanching the vegetables and reserve the water for making soups or curries.
6. Don't use any Indian curry powder for making this curry noodles, use the oriental curry powder which you find in ethnic/asian aisle.  It makes a difference.  Use vietnamese or Japanese made curry powder.

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BROWN RICE NOODLES WITH CHILLI SOY DRESSING

Just few ingredients, simple recipe but makes a delicious meal . This can be made in no time, if you have marinated tofu ready.  You can press and marinate the tofu a day ahead.   For this recipe I have used Brown rice noodles but you can use normal rice noodles as well.  You can get this noodles at any supermarket in Asian isle or Asian grocery store. Use pure sesame oil for this recipe.

Brown Rice Noodles with Chilli Soy Dressing 

Ingredients :

Rice Noodles - 1 1/2 cup cooked (Cook as per the instruction given in the packet.  I have used brown rice Noodles)
Firm Tofu - 1 packet 
Spring Onion - 2 stalk one for making the dressing another for garnishing.
Pure Sesame oil - 1 tsp (pure sesame oil works best)
Chilli Garlic sauce - 1 tbsp ( its according to your spice level)
Soy sauce - 1 tbsp
Salt as needed..as both soy and chilli sauce both has the salt in it.

For Marinating Tofu :

Pure Sesame Oil - 1 tsp
Chilli Garlic sauce - 1/2 tbsp
Soy sauce - 1 tbsp
Salt - 1/4 tsp

How to press the tofu :

Drain the tofu without water, tap with the kitchen towel.  Wrap the Tofu with using 3 to 5 kitchen towels (paper towel).  Keep it in a plate and keep one more plate on the top of wrapped Tofu.  Now keep a heavy weight on top of that plate.  For me Morter stone works best.  Let this sit for atleast 1 to 2 hrs.  All the moisture from the tofu will be absorbed by the kitchen towel. And you will be left with pressed tofu with no water in it.

Marinating the Tofu :

Cut the Tofu into 4 equal parts, both horizontally and vertically as shown in the pictures.  Whisk the marinating ingredients in a separate bowl . Brush them in the tofu on all sides.  Cover it and keep it aside for 2 hrs atleast.  Pressing and marinating the tofu can be done a day ahead.

Before serving :

1.  Heat the skillet, sear the Tofu on all sides until they are light brown in color.
2. Once it is done cut them into cubes.
3. Now slice 1 spring onion very finely.
4. To this add the sesame oil, chilli garlic sauce,Soy sauce and little salt. whisk it.
5. To this add the cooked Noodles give it a nice toss until everything is well blended.

6. Serve it with seared Tofu and slices of Cucumber.

The noodles need not be hot. This can be served in room temperature.

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BITE SIZE BEAUTIES ( VIETNAMESE SUMMER ROLLS)

These spring rolls are refreshing and is my family favorite one. Especially my son loves this so much. To make easy for him I always do small small bite size rolls instead of big rolls. They are great as a cool summertime appetizer and so healthy too. You can also variate the stuffing's according to your taste. You can eat in any numbers and be guilt free. Here goes my version and combination of crunchy, refreshing, healthy rolls.....

Ingredients :


Rice wrappers - as you needed ( I use small circles, you can use big for bigger rolls)
Carrot - little julienned
Cucumber - deseeded and julienned
Rice vermicelli or Noodles - cooked as per the instruction given in the packet
Tofu - Cut like finger strips and toast in the pan with slight salt seasoning or deep fry. I usually shallow fry and make it crisp
Beans sprouts - little
Coriander or Mint or Basil - few if your using coriander , basil and mint one is enough according to your choice( I usually use basil or coriander)
Lettuce - shredded
Green onion or spring onion - only the green part.







Method :


1. Keep everything ready in a plate.. Lets start.
2. Now dip the wrappers in the warm water for few seconds.
3. Keep in a plate, keep little stuffing one by one at the end of the circle.
4. Now start covering the stuffing and roll it by tucking the sides. As we do for spring rolls.
5. And keep in the dry plate.
6. Do everything very fast.
7. Serve this refreshing rolls with soy dipping sauce(my version), Garlic chill sauce or Peanut sauce.











My customized version of Dipping sauce :


This sauce goes well with other dishes like Pan fried Tofu, Sauteed Broccoli, Noodles, Dumplings ... according to your liking.


Light soy sauce - 2 tsp
Vinegar or lemon juice - 1/4 tsp
Garlic - little chopped very finely
Ginger - little very finely chopped
Sugar - 1/4 tsp
Red chilli padi or you can use chilli garlic sauce - 1/2 tsp
Peanuts - very little crushed (optional)









Method :


Mix everything in a bowl and whisk well. Keep this at least for one hour to get better taste and so that the flavors will be well infused.

Note:

1. Do not over stuff as it will get ripped. Just 3 to 4 juliennes in every vegetable is more than enough for small rolls.

2.For Big rolls you can stuff more and even you can pack it for picnic or lunches too....

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