Seafood Curry Fried Rice recipe - ingredients, nutrition and when to eat it
A one-bowl meal of shrimp and squid stir-fried with rice until fragrant with curry.
A one-bowl meal of shrimp and squid stir-fried with rice until fragrant with curry. The springy seafood and gentle spice flavor come together beautifully, making it a hearty lunch.
Chinese · 20 minutes to cook
Nutrition (per 384.5g serving): 553 kcal · protein 24.3g · carbohydrate 72.6g · fat 15.9g · sodium 423.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use rice that has cooled slightly rather than freshly cooked rice; it’s easier to fry into separate grains in the pan.
Tips: Pat the seafood dry so it doesn’t release too much water into the pan as it cooks.
Tips: Curry powder burns easily, so add it when the seafood is almost cooked and stir-fry briefly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 4 pc
- Squid — 0.3 whole
- Onion — 0.3 pc
- Green onion — 0.1 stalk
- Curry powder — 1 tsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 Tbsp