Curry Fried Rice

The theme of this week is making twists on classic dishes, while keeping it simple and easy. I've already done two Chinese-style fried rice dishes here on No Free Lunch. Today, my aim is to call to mind some flavors of southeast Asia, with a good dose of curry powder and Sriracha. Fried rice is so versatile, and it's a great way to use leftover rice. I always make a big pot of rice that lasts me the week, and it's a good time saver.

Ingredients

• 1 tbs curry powder
• 1/2 big vidalia onion
• 1 red bell pepper
• 2 carrots
• 1/3 pound ground sirloin
• 1/3 pound ground pork
• 5 cups cooked white rice
• 1/2 tbs Sriracha sauce
• Salt and pepper
• Canola oil

Instructions

Dice the onion. Remove stem and seeds from the pepper and dice. Peel and chop carrots. Heat wok with some canola oil on medium-high. Add the curry powder and swirl it around the wok a bit. Add the vegetables, and stir fry until nicely softened and coated with the curry oil. Mix salt and pepper into the meat. Add to the wok with the vegetables. Turn up the heat a bit. Break up the meat with your scraper, and cook this until the meat is well-browned. 

Remember that rice at least a day old will give you the best results for fried rice, as it doesn't stick together as much. Thoroughly break up the rice with your fingers, so that there aren't any clumps. Add the rice and Sriracha to the wok. Mix everything together, then let it sit on the heat for a few minutes. Check your email and come back and scrape the stuck rice, turn, and let sit again. Scrape one more time and serve.