Main ingredients 🥩
pickled mustard stemgreen onioneggcurry powderketchupsesame oil
Solo Cooking God's Pickled Mustard Stem Curry Fried Rice
Finely chopped leftover pickled mustard stems add a crisp texture, while curry powder and ketchup enhance the flavor for this unique fried rice dish.
🙋 Recommended for
- ⭐ Those who want to deliciously use up leftover pickled mustard stems or chicken pickles in their fridge
- ⭐ People looking for a different fried rice with a sweet-and-sour taste and a subtle curry aroma
Ingredients needed 🛒1 servings
- appropriate amount of pickled mustard stem
- green onion 0.5 stalk
- egg 2 pieces
- instant rice 1 bowl
- curry powder 1 tablespoon
- ketchup 0.5 tablespoon
- sesame oil 1 drop
- vegetable oil generously
- parsley powder a little
Recipe 🍳
- Finely chop the leftover pickled mustard stem for fried rice, and slice the green onion finely.
- Heat generous amount of vegetable oil in a pan, then sauté the sliced green onion until fragrant to make green onion oil.
- Push the sautéed green onion to one side of the pan, then crack two eggs into the empty space and scramble them thoroughly.
- Once the eggs are cooked, mix them with the green onion, then add one bowl of unheated instant rice.
- Add one tablespoon of curry powder and half a tablespoon of ketchup, then stir gently with the back of a spoon to evenly coat each grain of rice.
- When the rice and seasonings are well combined, add the chopped pickled mustard stem and lightly stir to preserve its crisp texture.
- Finally, drizzle one drop of sesame oil and mix well, then transfer to a serving bowl and sprinkle with parsley powder to finish.
- Chop pickled mustard stem and green onion finely, then sauté green onion in a pan to make green onion oil.
- Make scrambled eggs, then add rice, curry powder, and ketchup, stirring well to combine.
- Add chopped pickled mustard stem and sesame oil, stir briefly, then serve neatly in a bowl.
Cooking tips 💡
- Do not cook the pickled mustard stem at the beginning, as it will lose its crisp texture; adding it at the final step and lightly tossing is key.
- Use the instant rice without reheating to achieve the authentic, fluffy texture of restaurant-style fried rice.
- The salty-savory depth of curry and the sweet-tangy kick of ketchup create a rich, savory umami flavor.
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