Yellow Curry Fried Rice with Mushrooms & Bell Pepper
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Yellow Curry Fried Rice

with Mushrooms & Bell Pepper

30 MIN
2 Servings
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    From the Test Kitchen

    We're adding bold, dynamic flavor to this fried rice with a stir-in of yellow curry paste (a Thai cuisine staple) balanced with sweet bites of marinated mango. The spicy-sweet flavor delectably perks up tender mushrooms and bell pepper, fluffy scrambled eggs, and roasted cashews for a satisfying crunch.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Yellow Curry Fried Rice with Mushrooms & Bell Pepper
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Long Grain White Rice
    • 1 Lime
    • 4 oz Mushrooms
    • 1 Tbsp Yellow Curry Paste
    • 2 Scallions
    • 3 Tbsps Roasted Cashews
    • 1 Tbsp Soy Sauce
    • 1 Bell Pepper
    • 1 Mango Cheek

    Yellow Curry Fried Rice

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stem of the pepper; Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Medium dice the mango. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the diced mango, lime zest, and the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. In a separate bowl, combine the soy sauce and curry paste; whisk to thoroughly combine.

    Prepare the ingredients
    Cook the vegetables & eggs
    3 Cook the vegetables & eggs

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl; taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Make the fried rice & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice and soy-curry mixture to the pan. Stir to combine. Spread the rice into an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the marinated mango. Garnish with the sliced green tops of the scallions and cashews. Serve the remaining lime wedges on the side. Enjoy!

    Make the fried rice & serve your dish
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