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Curry Baked Rice
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Recipe

13 INGREDIENTS • 8 STEPS • 30MINS

Curry Baked Rice

4.6
7 ratings
The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level.
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level.
30MINS
Total Time
$2.73
Cost Per Serving
Ingredients
Servings
2
US / Metric
Curry Paste
2 Tbsp
Curry Paste
Carrot
1/2 cup
Carrot, chopped
Chili Pepper
1
Chili Pepper, deseeded, thinly sliced
Long Beans
1/2 cup
Long Beans, chopped
Firm Tofu
1 oz
Firm Tofu, thinly sliced
White Rice
2 1/2 Tbsp
White Rice
2 cups cooked rice per 2 servings
Coconut Milk
3 Tbsp
Coconut Milk
Water
2 Tbsp
Water
Mushroom Powder
to taste
Mushroom Powder
Salt
to taste
Egg
1
Shredded Cheese
1 3/4 cups
Shredded Cheese
Curry Leaf
to taste
Curry Leaves, chopped
Nutrition Per Serving
VIEW ALL
Calories
585
Fat
34.3 g
Protein
26.8 g
Carbs
45.0 g
Add to plan
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Curry Baked Rice
Save
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
Cooking InstructionsHide images
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. Carrot (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 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.
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Tags
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Gluten-Free
Asian
Comfort Food
Shellfish-Free
Dinner
Meals for Two
Vegetarian
One-Pot
Quick & Easy
Rice
Tofu & Tempeh
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