Curry Fried Rice

How do y’all (heh) feel about raisins? California Raisins have zero fat / cholesterol and no added sugar, which is a definite plus, since most dried fruits out there have a ton of extra sugar added during the drying process! Per quarter-cup serving, raisins also offer 9% of your daily fiber + potassium, as well as 6% of your daily iron!

California Raisins is challenging Recipe ReDux members to create a recipe that’s both delicious and also includes extra nutrition for the holidays. Raisins add flavor and a natural sweetness to all sorts of seasonal dishes, from indulgent confections to savory main courses.

Convenient and portable, California Raisins are a great choice for wholesome, healthy, on-the-go snacking or for adding extra nutrition into your meals. They are a great value, too! According to the USDA, raisins are the most economical dried fruit.

By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

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A couple weeks ago, Linda and I went to Fujiyama, partially for a farewell lunch (I was heading back to school), and also to drown our sorrows (she’d made an amazing chili with the leftover turkey from Thanksgiving, but her nephew mistakenly turned off the crockpot and it went bad; we’d been looking forward to having it all day ;_; ). While there, we were introduced to a new roll that one of the workers had invented (the Grinch roll–imitation crab, jalapenos, avocado and mango wrapped in seaweed + rice and topped with tuna and sriracha sauce), as well as an awesome curry fried rice.

We got to be the first ones to try the new Grinch Roll! (+ our staples–Miso Dumpling Soup / Awesome Roll). <3

Food tends to be a pretty amazing cure for sadness. :] The fried rice also piqued my curiosity, but since Krishna wouldn’t tell us what he put in the rice, I decided to try recreate it on my own (and to put my own spin on it, because yay for more nutrition)! The one he made didn’t have raisins in it, but there was an inherent sweetness in it that I figured the raisins could help out with, so I wouldn’t have to actually use any sugar! :]

I decided to use a bag of three-pepper blend with onions for the veggies!

Then I added in the rice!

I formed a well in the middle, cracked the eggs in, and mixed it up.

Added the feature ingredient! The raisins add a sweet burst of flavor to the savory rice dish!

I brought this in to church for our weekly potluck and they really loved it! A lot of them had never had fried rice before, so they were intrigued by this and asked me all sorts of questions about it.

Curry Fried Rice

• ~2 tsp coconut oil
• 2 cups leftover brown rice*
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 3 cloves garlic, minced
• 3 eggs
• 1/2 onion, diced
• 1 bag frozen vegetables
• 3/4 cup California raisins
• 1 tbsp soy sauce
• 1 tbsp fish sauce (omit if vegetarian)
• sriracha sauce (optional)

*Start with cold, cooked rice. (If it’s not leftover/day-old rice, leave it in the refrigerator for a couple hours with the lid off! I cooked mine with a 1:1 ratio of chicken broth + water and threw in a bay leaf! You can use veggie stock if you’re vegetarian, and omit the eggs if vegan!)

Instructions:

1. Heat up a pan on medium-high heat and add coconut oil. Add garlic and onions. Let cook for 1-2 minutes, then add vegetables and let cook for ~3 minutes.
2. Push the vegetables, garlic and onion to the side. Add a little more coconut oil to the center of the pan and crack the eggs into the middle. Fry up the egg as if you’re making scrambled eggs.
3. Add the rice and drizzle in the soy sauce and fish sauce (if using) on top, distributing it as evenly as possible over the rice. Add spices + bay leaf and mix well, then add raisins. “Toss” the rice in the pan for another ~3 minutes.
4. Drizzle with sriracha sauce before serving, if desired.

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