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Fried curry rice
Duration:
25 min
Level:
Easy
Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be veganized with a little experimentation!
Ingredients
4
Servings
400g Basmati rice, cooked
175g planted.chicken curry
4 spring onions
1 carrot
2 garlic cloves
200g oyster mushrooms
80g cashews
3 TABLESPOONS soy sauce
2 TABLESPOONS rapeseed oil
2 TABLESPOONS curry powder
0.5 TSP turmeric
bamboo shoots
175g planted.chicken curry
4 spring onions
1 carrot
2 garlic cloves
200g oyster mushrooms
80g cashews
3 TABLESPOONS soy sauce
2 TABLESPOONS rapeseed oil
2 TABLESPOONS curry powder
0.5 TSP turmeric
bamboo shoots
Preparation
1
In a small frying pan, toast the cashews over high heat until golden brown and set aside. Finely slice the scallions, chop the oyster mushrooms, peel and dice the carrot, and mince the garlic.
2
Heat the rapeseed oil in a large pan and sear the oyster mushrooms. Add the planted.chicken curry and fry until golden brown. Then add the carrot, garlic and spring onions (keep a small amount for decoration). Loosen the rice well and stir in. Deglaze the mixture with the soy sauce and season with curry powder and turmeric. Stir everything well and fry for a further 5 minutes, stirring occasionally.
3
Salt the fried rice if necessary, press individual portions into a bowl and turn out onto a plate. Decorate with the cashews and spring onions and top with fresh bamboo shoots.
