Ingredients: rice, shrimp, fresh shellfish, eggs, salt, white pepper, cooking wine, celery, onion, green, red, yellow and sweet pepper, curry powder and coconut powder.

method of work

1, shell shrimp, wash fresh shellfish, and pickle with salt, white pepper and cooking wine; Dice celery, onion and green, red, yellow and sweet pepper for later use.

2, from the oil pan, break up two eggs into the pot and shape them, first put them in a bowl for use.

3. Add some oil to the pan, stir-fry the shrimps and fresh shellfish, add celery, onion, green, red, yellow and sweet pepper, stir-fry until five or six times ripe, add cold rice, divide the eggs in advance, add salt, curry powder and coconut powder, stir-fry until cooked, and serve.

Tips

1, the best partner of curry in condiments is coconut milk. Under normal circumstances, curry is blunt, and it will play a buffering and gentle role after being blended with coconut milk, and it can enhance the taste of curry. When I cook curry chicken, curry shrimp and curry stewed beef with potatoes, whether I use yellow curry, red curry or green curry, I use coconut milk and milk to blend, so that the taste can be improved enough to reach an excellent state.

2. Of course, fried rice can't be flavored with coconut milk, so I consider using coconut powder. This coconut powder was originally imported from Thailand online. Later, a friend brought me back spring coconut powder from Hainan and tried it once. The taste is not worse than that imported from Thailand, and the cost is still low. So now I basically buy spring coconut powder online.

3. It should be better to fry curry paella with shrimp oil. I fried a bottle of shrimp oil two days ago and forgot to fry this rice.

Curry fried rice

Ingredients: rice 1 bowl (about 200g), spicy curry powder 1 spoon (15g), onion 1/2, 6 shrimps, chicken breast 1 strip (60g), and western-style ham/kloc. Salt 1 teaspoon (5g), white pepper 1/2 teaspoons (3g), oil 1 tablespoon (15ml).

method of work

Peel the onion and cut it into pieces. Chicken breast and western ham are cut into cubes 1cm square. Wash, peel and cut carrots into dices of the same size. Soak quick-frozen peas in cold water to soften and thaw.

Heat a wok with high fire, add 1/2 tablespoons (8ml) of oil, when the oil temperature rises, add diced chicken and shrimps, stir-fry for 2 minutes until cooked, and then take them out for later use.

Add 1/2 tbsp (another 8ml) of oil to the pot, adjust the medium heat, add chopped onion to saute until fragrant, then add cooked rice and diced western-style ham, stir-fry thoroughly to disperse the rice grains, then add diced carrots, quick-frozen peas and sweet corn grains, and stir-fry for 2 minutes.

Finally, add the fried diced chicken and shrimp and mix well. Add salt, white pepper and spicy curry powder and stir well.

Tips

When stir-frying, be careful not to use a big fire to avoid the rice becoming burnt.

Cold rice should be used for rice, and the rice should not be cooked too sticky, so the fried curry rice will be clear, beautiful and delicious.