The Big Man's World · by Arman Liew★ 5.0 (7)
Curry Fried Rice
NUTRITION · PER SERVING11M COOK
CAL 19%·PRO 17%
CARBS 61G65% OF CAL
7G FIBER50G OTHER5G TOTAL SUGAR
FAT 13G30% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick curry fried rice with vegetables, pumpkin, and soy-curry seasoning. Fragrant and unique. Ready in minutes, perfect for using leftover rice.
mainchinesestir fry🍜 wokdairy freeveganvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion (finely chopped)
- 1/2 pound butternut pumpkin (chopped)
- 1/2 cup vegetable stock
- 1/2 cup frozen peas (thawed)
- 1/2 cup frozen corn (thawed)
- 4 cups cooked long grain rice (I used basmati rice)
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- 2 green onions (sliced)
At a glance
PER SERVING · TIME 11M
CAL 19%·PRO 17%
CARBS 61G65% OF CAL
7G FIBER50G OTHER5G TOTAL SUGAR
FAT 13G30% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1m
- Cook
- 10m
- Sodium
- 693mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.