Curried Beef Fried Rice

 

I had to create/cook/photograph a recipe for an online site I write for yesterday and I had a quantity of leftover browned ground steak leftover.  

I didn't want it to go to waste, and I wanted to create something tasty and slightly different with it.

 

Oh, I know I could have used this in a bolognese, but my husband is not a fan of pasta . . .  and I could have used it in a cottage pie, but again, I've done that many times on here.

 

Todd loves curry anything . . .  anything. If it has curry in the title he is first in line. He is so British.  The Brits love curries. 

Surprisingly, Curry is consistently in the top ten of British favourite foods, second only to fish and chips!

  

I confess it was a British friend who introduced me to curry about 39 years ago now.  

My ex and I were stationed at the BATUS (British Army Training Unit Services) base in Suffield, Alberta.  We made some great friends with the British.

 

Some of our best friends were Cathy and Mick Giles, both from Liverpool area. 

 It was Cathy that introduced me to a curry and I have to say I fell in love at first bite!

 

I had leftover cooked rice from yesterday as well, so it only seemed natural that I create a Curried Beef Fried Rice.  

Well, natural to me anyways.

 

New, fresh and delicious.  Exciting even!  I added a quantity of lightly sauteed vegetables.  I had a cauliflower in the refrigerator that needed using, so I chopped up some of that . . .

 

I also chopped up some carrot.  I did cut a few slices into flowers for a super pretty garnish!

 

Its not hard to do. Just peel your carrot and then cut a few wedges out around the outside down the length of it.  When you cut it into slices you have cute little flowers.

 

Aside from the carrots and cauliflower, I added cabbage, and I admit a small piece of swede that I cut into tiny bits.  I just wanted to use it up.  

Does anyone else find themselves not wanting to waste anything in this pandemic situation we find ourselves in?

  

I do not let anything go to waste anymore if I can help it. You never know when you are going to be able to get more!  

In all truth, we should not be wasteful about anything anyways, and I am ashamed that I ever was.

 

I also added a handful each of frozen corn and frozen peas.  I always use Bird's Eye frozen peas and corn.  I have tried other kinds and I don't like them. 

Not at all. More often than not the peas are woody in other brands, especially store brands. Its like they package the rejects from Bird's Eye.

  

A couple scrambled eggs, shallot and some spring onion finish the picture.  Oh yes, along with some soy sauce and curry powder.  I used a heaped teaspoon.

Curried Beef Fried Rice

Yield: 4

Author: Marie Rayner

prep time: cook time: total time:

This is delicious.   It's also quick and very easy to throw together.   A fabulous simple supper.

Ingredients:

• 2 large free range eggs, beaten with 1 TBS cream
• olive oil for cooking
• 125g cooked ground steak or hamburger, crumbled (1 cup)
• 1 onion, peeled and finely chopped
• 1 banana shallot, peeled and finely chopped
• 1 fat clove of garlic, peeled and finely chopped
• 1 medium carrot, peeled and coarsely chopped
• a few florets of cauliflower, coarsely chopped
• six savoy cabbage leaves, heavy centre veins trimmed away and discarded, and cabbage thinly sliced (Roll up tightly and slice, easy peasy)
• salt and black pepper to taste
• 1 heaped tsp of curry powder
• 1 (2 serving) sized pouch of ready cooked rice or 1 1/2 cups cooked rice
• 2 tsp dark soy sauce
• a proper handful each of frozen petit pois, and frozen corn
• chopped spring onions to garnish

Instructions:

1. Beat the eggs and cream together. Coat a large skillet lightly with olive oil and heat. Dump in the eggs and quickly scramble them. Remove the scrambled egg to a bowl and keep warm. Add a bit more oil to the pan. Add the chopped onions, garlic and shallot. Cook to wilt and then add the carrots, cauliflower and cabbage. Cook, stirring, until wilted and crispy tender. Add the beef, curry powder, salt, pepper and soy sauce. Stir in the rice and return the eggs to the pan. Stir in the frozen peas and corn. Heat through. Check for seasoning and adjust as necessary. Serve hot and garnished with the spring onions

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Todd enjoyed this so much he ate half of it all by himself.  That makes me happy when I can make a dinner for my husband that he really enjoys.  Mango chutney goes really well.   Enjoy! 

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