20-Minute Curry Fried Rice (Easy & Protein-Packed)
Turn leftover rice fast and easy into a delicious curried fried rice by adding chickpeas, corn, kidney beans and Thai basil. Simple and yummy!
Servings: 6
Equipment
- large, deep (high-rimmed) frying pan or wok
Ingredients
- 1,5 kg cooked rice (from about 500 g / 2 ½ cups uncooked Basmati or Jasmine rice)
- 10 tablespoons rapeseed oil (or any other neutral oil)
- 3 tablespoons hot Indian curry powder
- 200 g canned chickpeas, drained and rinsed
- 200 g canned kidney beans, drained and rinsed
- 200 g canned corn, drained and rinsed
- Salt to taste
- 1 small bunch Thai basil (you can sub with coriander leaves)
Instructions
- Heat the day-old or fully cooled cooked rice in a large pan with the oil. Stir often until the grains are loosened and well coated, about 10 minutes.
- While the rice is cooking wash and dry the Thai basil leaves. Set a couple aside for garnish. Roughly chop the rest. Set aside until the rice is done.
- Add the curry powder to the pan and cook with the rice for 2 minutes until fragrant.
- Add the chickpeas, kidney beans, and corn. Stir well and turn off the heat.
- Season with salt to taste and stir in the chopped Thai basil leaves.
- Serve hot, topped with the reserved Thai basil leaves.