Spicy Curry Fried Rice Cup recipe - ingredients, nutrition and when to eat it
This easy meal features rice stir-fried with vegetables and a spicy sauce, then served in a cup with a hint of curry.
This easy meal features rice stir-fried with vegetables and a spicy sauce, then served in a cup with a hint of curry. Its gentle curry aroma and spicy kick make it a satisfying lunch.
Street food · 15 minutes to cook
Nutrition (per 373.5g serving): 463 kcal · protein 13.6g · carbohydrate 75.8g · fat 10.2g · sodium 472.5mg
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: Cold rice is easier to stir-fry because the grains don’t clump together.
Tips: Curry powder and gochujang can vary in saltiness, so add them gradually and adjust to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Onion — 0.3 pc
- Carrot — 0.1 pc
- Green onion — 0.3 stalk
- Egg — 1 pc
- Cooking oil — 1 tsp
- Curry powder — 1 tsp
- Gochujang (Korean chili paste) — 0.5 tsp
- Soy sauce — 0.5 tsp
- Water — 1 Tbsp