Vegetarian Thai curry on egg-fried rice
A lovely and fragrant Asian dish for all lovers of exotic food, this vegetarian Thai curry is the ultimate dish.
Servings 4 servings
- 1 large red onion
- 1 larger white onion
- 200 g grilled mixed vegetables (frozen)
- 200 g green beans (I used frozen ones)
- 100 g okras (also named "ladies fingers", I used frozen ones)
- 150 g curly kale (fresh, organic)
- 1 tbsp Thai curry powder
- 3 slices ginger (roughly or finely chopped)
- 2 cloves garlic (finely chopped)
- 2/3 tsp turmeric powder organic
- 1 can coconut milk
- 2 eggs (for the rice)
- 350 g cooked rice
- 1 tsp coconut oil (to fry the rice)
- 1/3 tsp salt
- 1 pinch black pepper
- 1-2 green/red chillies (optional)
- 10-12 slices cucumber for garnishing
Chop the onions roughly.
Literally just throw all frozen and fresh veggies in a deep frying pan or a wok. Cook for 10min. You could add some oil if you wish but I didn't since the coconut milk will have plenty in it.
Add salt, pepper, chopped garlic, curry and turmeric powder, the ginger, shredded or chopped kale and the coconut milk. Cook on medium heat for an extra 7-10 min.
Meanwhile, cook freshly or use leftover rice (just like I happened to do). And, truthfully, cold rice is best to use when preparing an egg-fried rice as it is a lot easier to handle it than the sticky hot rice ;-)
In a separate pan, add 1 tsp coconut oil and break two eggs in. Scramble the eggs around the pan and when eggs are almost cooked, add the rice. Toss this and break it until it mixes well with the egg.
When ready, serve both on a plate, add some extra chilly if you wish and enjoy.
Calories: 473kcal | Carbohydrates: 48g | Protein: 14g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 309mg | Sodium: 304mg | Potassium: 885mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7073IU | Vitamin C: 66mg | Calcium: 172mg | Iron: 7mg