Curry powder is one of those indispensable pantry items that everyone has to have on hand, but varies infinitely from household to household and country to country. Similarly, fried rice is made in kitchens around the world, subject to each cook’s quiddities and minor variations of palette, or circumstance.
I will fry absolutely any kind of protein with rice, leftover chicken, beef, ground meat, tofu cubes, paneer, or if I don’t have anything handy and ready to go, I’ll crack an egg and beat it up with a bit of soy, then toss that into the wok.
Peppery Turmeric Curry Powder Recipe
Note: This can be made in vast quantities and is best put together using a mortar and pestle, or a coffee grinder that has been dry wiped with paper towel to remove grinds.
- 3 parts turmeric
- 1 part coarse sea salt
- 1 part whole all spice (very fun substitute: sichuan peppercorn)
- 1 part cumin seeds
- 1 part whole coriander seeds
- 1 part whole chilli peppers (I like dried piquins, or bird’s eye)
- 1 part dried orange peel (substitute lemon or lime peel)
Toast all the whole seeds and chilli peppers in a hot, dry wok or pan until they become very aromatic. Remove from heat when they darken and/or begin to smoke. Grind spices in a mortar or grinder, then stir in the salt and turmeric.
Curry Fried Rice with Caramelized Onion, Chicken and Peas
- 4 parts, cooked and cooled rice
- 2 parts, cooked, skinned and chopped chicken meat (substitute tofu or paneer for vegan or vegetarian options)
- 2 parts peas, frozen or fresh
- 1 white onion, sliced and caramelized, then chopped again
- Peppery Turmeric Curry Powder, to taste
Note: The key to perfect fried rice is a crackling hot wok or cast iron pan. You can use a non-stick pan, if that’s all you have around, but it will get scorched and the coating will be ruined fairly quickly with high heat cooking.
Begin by heating your cooking surface on high heat, when your rice crackles and jumps up, you’ll know the heat is right. Fry the rice for 2 to 3 minutes, then stir in the chopped up meat, and cook for another 2 to 3 minutes. The rice and protein should be browning nicely, but not sticking.
Stir in the chopped up bits of caramelized onion, which should essentially be a sweet brown paste. The onions are the key to this recipe, and will add a depth of flavour and texture that gel everything else together.
Generously sprinkle, or heap (it’s up to your palette to taste and know what you like) the peppery turmeric curry powder, and toss the spice mixture into the rice and protein. Add the peas and cook for 30 to 60 seconds until, they are bright green.
Serve immediately, drizzled with addition soy sauce, if you like salty rice, and/or sichuan chili oil if you like it hot!
Don’t be afraid to reach out, and contact me, if you’ve got questions.