Spicy Curry Fried Rice
for two servings
1/4 lb / GROUND PORK
1/2 / YELLOW ONION
1/2 cup / WATERCRESS or BABY SPINACH
2 cup / LEFTOVER SHORT GRAIN RICE
2 tbsp / GINGER
2 clove / GARLIC
for the spice mix
2 tbsp / RICE VINEGAR
1 tbsp / CURRY POWDER
1 tbsp / GARAM MASALA
1 tbsp / CUMIN POWDER
1 tbsp / CORIANDER POWDER
1 tsp / RED CHILI FLAKE
1 tsp / FISH SAUCE
1/2 tsp / BLACK PEPPER
1/2 tsp / SEA SALT
FRIED EGG to serve (optional)
OLIVE OIL for cooking
- Blend the spice mix.
- Heat oil in a pan. Cook finely chopped ginger, garlic and thinly sliced onions over low heat. Cook until golden.
- Add pork. Cook over medium heat until golden.
- Add the spice mix, rice and watercress/spinach. Stir throughly.
- Serve with a fried egg on top.
notes:
- Ground pork at a market found in California tends to be dry. If you like the sweetness of pork fat, try pork belly or bacon.
- White short grain (sushi) rice is used in the image, but any rice should work!
adopted from Yukimasa Rika no Osu Ryori by Yukimasa Rika
