Chinese name
Curry seafood fried rice
Main ingredients
Curry, egg
Does it contain preservatives
No
Cuisine
Sichuan cuisine
Cuisine and efficacy: Sichuan cuisine
Curry seafood fried rice raw materials: 2g of rice, 1 egg, vegetable oil, refined rice.
The method of curry seafood fried rice:
(1) Boil shrimps, fresh shellfish, green beans, carrots and green peppers in a boiling water pot for a while, then take them out and control the water; Knock the eggs into a bowl and add salt to break them up.
(2) Heat the wok with oil, add diced onion and saute until fragrant, then pour in egg mixture and fry until cooked.
(3) Heat the wok with oil, add rice and stir-fry loosely, then add shrimp, fresh shellfish, carrot, green pepper, salt, curry powder and white sugar and stir well.
after washing the shrimp, peel the head, tail and shrimp intestines; Dice chicken and carrot, wash, peel and dice; Green pepper and onion are also diced separately; Stir-fry the eggs in a wok for later use
Step 2
Illustration of fried rice with seafood curry
First, put diced chicken and shrimps into the wok and fry until cooked, and then take them out for later use
Step 3
Common practice of fried rice with seafood curry
Heat the wok, add onion and stir-fry, then add diced carrot, stir-fry for a while, and then add the fried chicken. Stir-fry the rice, add the diced green peppers, and finally add all the seasonings: curry powder, salt and a little sugar. Stir-fry and serve. The method is very simple ~
Material: seafood (I used two different kinds of shrimps, so you can choose the materials at hand, such as shrimp, squid, crab meat, etc., or directly use the frozen assorted seafood bought in the supermarket); Green pepper; Orange bell pepper; Two eggs; A big bowl of rice overnight (I used newly steamed Indian rice); Coriander is appropriate. Seasoning: Thai red curry sauce; Fish sauce; Thailand's little red pickled pepper (can be saved); Coconut sugar (can be saved); Salt; Oil; Ginger; Garlic.
Steps/methods Read step by step
Methods Read step by step
1
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1. Shred the bell pepper, and mince the ginger and garlic. Thailand's small red pickled peppers are chopped; Cut coriander into sections;
2
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2. Wash and drain the seafood for later use (the shrimps are peeled and peeled to keep their tails, or they like to keep the heads with shells, whatever they like);
3
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3. The rice is ready (if it is caked, use chopsticks or a wooden shovel to spread it first);
4
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4. Add a little salt to the eggs and break them up for later use;
5
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5. Fry the eggs and put them away for later use;
6
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6. Heat oil in the pot, saute the red pickled pepper and ginger and garlic, then stir-fry the seafood until it changes color, and then add shredded pepper to stir-fry;
7
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7. Add Thai red curry sauce and fish sauce, add some coconut sugar or brown sugar if you like, and stir well;
8
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8. Add rice and boiled eggs and stir well;
9. Taste it. If it's not salty enough, add some salt to taste. Finally, add the parsley section and stir well.
Precautions
Tips:
1. Some people who are particular about Thai red curry sauce will make it at home, and they will buy it directly if they are afraid of trouble. It is very convenient and tastes good;
2. Curry sauce and fish sauce have a certain salty taste, so taste them before adding salt to avoid being too salty;
3. If you don't eat seafood, you can change it to chicken or other meat, and the side dishes can be changed at will, as long as you like and are convenient;
4. Eggs can be added or not. I want to enrich the ingredients and Comrade Lao Wu can bring a lunch.