September 2, 2014

Leftover Curry Fried Rice

by Amy Saltzman

Do you have go-to recipes to make the most of your leftovers, or is it just me?  By the end of the CSA week, I tend to have little bits of a few different vegetables lying around.  My usual go-to dish is frittata with whatever is kicking around, but this week I was too hot to turn on the oven.  Enter: fried rice.  Modeled after a dish from one of my favorite Thai places, this has raisins and/or pineapple for sweetness and cashews for a salty kick, as well as some hidden vegetables!  The “recipe” is based on my own kitchen experiments – modify to your tastes.




4 c cooked rice (can be made ahead of time)

1 onion, chopped

1 garlic clove, chopped

1 Tbsp ginger, grated

2-3 carrots, chopped

1 pepper, spicy or bell, chopped

1-2 zucchini, grated

Any miscellaneous vegetables (I used a little swiss chard and some green beans)

3 eggs

1 Tbls. curry powder

3 Tbls. soy sauce

Salt and pepper to taste

Cashews, raisins, and/or pineapple, as desired



Heat 2 Tbls oil in skillet, add onions and cook until translucent

Add garlic and ginger, stir until fragrant

Add hard vegetables (carrots, peppers), cook for 10 minutes, stirring occasionally

Add quick cooking vegetables (zucchini, swiss chard, green beans), cook for 5 minutes

Add rice to skillet

Make well in center of skillet; add eggs and scramble into rice mixture

Season to taste with curry powder, soy sauce, or other spices as desired

Mix in cashews and raisins immediately before serving


Be warned, the zucchini does change the texture of this a bit, making it more moist than you might expect fried rice to be.  And if you like big chunks of egg, you might want to scramble the egg in a separate skillet.  If not, though, this is one-dish meal that comes together fairly quickly and is a great way to use any miscellaneous vegetables you need to get out of the fridge!

Amy Saltzman is an avid gardener and cook in DC.  She is a member of the Lancaster County Farm Fresh and North Mountain Pastures CSAs.


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