Hi! Welcome to Live Life Butter – where I attempt to quell my perfectionist inclinations and focus on living each day just a little better than the one before! Whether that means running just a little bit further, eating just one more vegetable or repeating just one more positive affirmation a day…I want to focus on improvement, however slight they may be. Let’s see how this goes.
Let’s start with the most important meal of the day! This vegetarian curry fried rice with mint yogurt sauce is PACKED with flavor and full of healthy veg! What more can you ask for?
I have to admit, I was a bit iffy on this curry fried rice when I first tried it. This is a very different start to my day. I usually have something light like fruit and yogurt or a smoothie for breakfast – spices (other than cinnamon) and rice typically reserved for dinner. But I’m all for trying new things and I’m glad I did. I got a few servings of vegetables out of the way and I was full for hours without feeling sleepy. Added bonus: the husband loved it too!
Vegetable Curry Fried Rice – The How
You’ll often hear about how much I love Trader Joe’s and their frozen section is mostly why I love it so much. For example, their frozen brown rice is super convenient, which is what I used here. I rely on it on most days because I would really rather not go through the trouble of cooking the rice myself. Three minutes, and you have the perfect amount of rice for two! Look at that, built in portion control! For this recipe, I reheated the rice per the package instructions before adding it to the skillet.
Similarly, instead of grating ginger myself, I used Trader Joe’s pureed ginger in a tube. Boom. Just saved myself a ton of time and energy!
adapted from Jamie Oliver's recipe for Vegeree not Kedgeree
- 2 cups cooked brown rice
- 2-3 eggs
- 2 cups roughly chopped broccolini
- 1/2 medium fresh jalapeno, minced (remove the ribs and seeds for less heat)
- 2 scallions, white and green, chopped
- 1 tsp finely grated ginger or ginger puree
- 1 heaping teaspoon curry powder
- 1 heaping teaspoon turmeric powder
- 1/2 cup frozen peas
- 1 cup roughly chopped spinach
- 1 small lemon
- 1/4 cup fresh cilantro, chopped
- extra virgin olive oil (or preferred cooking oil)
- 1/2 bunch fresh mint (leaves only)
- 3 tablespoons plain Greek yogurt (I used 2% fat)
- 1 small lemon (juice)
- 2+ tablespoons water
- In a medium saucepan, boil enough water to cover your eggs by at least half an inch, over high heat.
- Once boiling, gently add the eggs to the sauce pan and lower the heat to medium high. Boil the eggs for 5 minutes.
- Remove the eggs from the hot water and run under cold water to stop the cooking process. Peel, once the eggs are cool enough to handle.
- Add all ingredients into a blender or food processor and blend until smooth. Thin out the sauce to your desired consistency by blending in more water. Reserve in the refrigerator until ready to use.
- Heat a large skillet over medium heat. Add about 1 tablespoon of cooking oil into the skillet. Add the broccolini and cook for approximately 3 minutes, until heated through.
- Add the jalapeno, scallions, ginger, curry powder and turmeric. Stir and cook for approximately 2 minutes.
- Add cooked rice, spinach and peas, toss and heat through. Squeeze in half the lemon. Toss and season with salt and pepper, if necessary.
- Serve with mint yogurt sauce and leftover lemon cut into wedges.