Curry Baked Rice

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Curry Paste

1/2 cup

Carrots , chopped

1

Chili Pepper , deseeded, thinly sliced

1/2 cup

Long Beans , chopped

1 oz

Firm Tofu , thinly sliced

2 1/2 Tbsp

White Rice

2 cups cooked rice per 2 servings

3 Tbsp

GOYA® Coconut Milk

2 Tbsp

Water

to taste

Mushroom Powder

to taste

Salt

1

Egg

1 3/4 cups

Shredded Cheese

to taste

Curry Leaves , chopped

Cooking Instructions

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Step 1

Preheat your oven’s boiler to 390 degrees F (200 degrees C).

Step 2

In a non-stick, oven-safe frying pan, heat up some vegetable oil on mediu- low heat and add in the Curry Paste (2 Tbsp) . Stir fry for a minute until the spice is fragrant and aromatic.

Step 3

Next, stir in some vegetables. Carrots (1/2 cup) , Chili Pepper (1) and Long Beans (1/2 cup) . Cook for a few minutes until the vegetable is evenly coated with the paste.

Step 4

Scatter in some Firm Tofu (1 oz) give it a quick stir before adding your cooked White Rice (2 1/2 Tbsp) . Season it with some Salt (to taste) and Mushroom Powder (to taste) .

Step 5

Once you are done, drizzle in GOYA® Coconut Milk (3 Tbsp) and Water (2 Tbsp) . The fragrant of the coconut milk will instantly hit you and it smells so good!

Step 6

Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an Egg (1) in the middle and sprinkle Shredded Cheese (1 3/4 cups) over the pan.

Step 7

Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.

Step 8

Remove the pan from the oven by attaching the handle back to the pan and serve immediately. Sprinkle some Curry Leaves (to taste) when you serve.