This dish has a bit of a "kick" to it with the curry and red pepper, so adjust to taste.
Be sure rice is completely cool, better cold. You can precook the rice prior to boarding and save time.
1. Heat oil in a skillet over medium heat
2. Stir-fry onions until soft.
3. Add Red Pepper Flakes
4. Add curry powder to the pan and stir
5. Add the garlic and stir
6. Add the rice and mix together well with ingredients in the pan
7. Push rice to side and pour eggs into center. (If the pan is small, cook eggs separately in small fry pan until they just start to set , then add to rice.)
8. Scramble the eggs, then mix with rice, tossing until eggs are completely cooked through.
9. Pour in soy sauce and toss until mixed well
10. Top with chopped green onion if desired
Ingredients
Directions
This dish has a bit of a "kick" to it with the curry and red pepper, so adjust to taste.
Be sure rice is completely cool, better cold. You can precook the rice prior to boarding and save time.
1. Heat oil in a skillet over medium heat
2. Stir-fry onions until soft.
3. Add Red Pepper Flakes
4. Add curry powder to the pan and stir
5. Add the garlic and stir
6. Add the rice and mix together well with ingredients in the pan
7. Push rice to side and pour eggs into center. (If the pan is small, cook eggs separately in small fry pan until they just start to set , then add to rice.)
8. Scramble the eggs, then mix with rice, tossing until eggs are completely cooked through.
9. Pour in soy sauce and toss until mixed well
10. Top with chopped green onion if desired
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