Info Links In Text Ads

bizzclick.com,321,RESELLER,7e936b1feafdaa61 google.com,pub-7858377917172490,RESELLER,f08c47fec0942fa0

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

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 Todd's 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

Curried Beef Fried Rice

Yield: 4
Author:
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
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator



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! 

 





QuickEdit
Marie Rayner
6 Comments
Share :

6 comments:

  1. Your pictures of this dish are well done :) I know how you quite often say that you are not good with pictures but these ones are really really good! I also wanted to say thank you for your recipes and for being an inspiration. I started my own YouTube channel with easy recipes partly because of your blog as I have been coming here for years now for easy and delicious recipes. It would mean a world to me if you could take a look at it. I am wondering if there is a way for me to send you a link but not in your blog as I don't want people to think that I am advertising here. Thank you once again for all your hard work and delicious recipes!

    ReplyDelete
    Replies
    1. Thanks Anastasia. You can send me the link via e-mail. My e-mail address is on my sidebar. Thank you very much for your kind and considerate comment! xoxo

      Delete
  2. This sounds a little like something my mum used to make. She called hers "Chop Suey" and we all thought it was Chinese food when we were kids. I'll send you the recipe. I like it as it's a quick, easy and kid friendly meal to make.

    You mentioned not wasting anything during covid times - I never like to waste anything. I come from a very large, poor family and we learnt early to never, ever throw away anything edible. I'm the queen of leftovers and do my best to use everything. I really abhor food waste.

    ReplyDelete
    Replies
    1. Thanks Marie! I hope you make it and like it. I normally don't waste anything either. I am the Queen of leftovers as well, but occasionally something gets past me. I am more vigilant these days so that nothing gets past me! Love, hugs and stay safe! xoxo

      Delete
  3. Oooo...this looks and sounds yummy, Marie! I really love fried rice of any kind...but have never thought to add curry. (Do you know how large my "to try" pile of recipes is getting LOL??) ~Robin~

    ReplyDelete
    Replies
    1. LOL Robin, if it is as tall as my pile of "to Tries" you will never get through them all! This is very tasty to say the least! xoxo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.

Follow @georgialoustudios