Winter Curry Fried Rice

I'm back with another fried rice recipe! I always tell people my favorite thing to cook is fried rice, and this is an example of why that is! It is so versatile and fun to play around with the mix-ins and flavors. This one has a unique flavor profile that feels super warm and cozy - perfect for winter and fall months! I used essentially the same techniques, but switched up a lot of the flavors.

This fried rice has curry powder, sage, and dried cranberries in it, which may sound strange but it is so delicious! I definitely would recommend this to anybody because it is just so good and easy to make. This could easily be made spicy as well, if you choose to use a hot curry powder, but I used mild because that's simply what I prefer! This is so easy to customize and make your own!

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Fried Rice Recipe

Serves 2-4

Ingredients:

- 1/4 - 1/2 cup frozen peas and carrots

- 4 tbsp avocado or vegetable oil

- 1 tsp ginger paste or grated fresh ginger

- 1/4 tsp rubbed sage

- 1 tsp curry powder

- 1/2 tsp onion powder

- 2 cups white rice, cold

- 3 tbsp soy sauce

- 1 tsp maple syrup

- 2 eggs

- 1/4 cup dried cranberries

Steps:

1. Defrost the peas and carrots in the microwave.

2. Heat 3 tbsp of the oil in a large skillet over medium low heat.

3. Add ginger, sage, curry powder, and onion powder and cook for about 30 seconds or until

fragrant (careful not to burn it!).

4. Add peas and carrots and stir, cooking for about 1 minute.

5. Add rice and stir, cooking for about 5 minutes while breaking up any clumps.

6. Add soy sauce and maple syrup and stir for about 1 minute, until the liquid soaks in.

7. Push everything to one side, crack in the eggs and scramble in the pan, then mix in with

the rice.

8. Add the cranberries and cook for about 1 more minute until heated.

*Tip: Feel free to adjust soy sauce and maple syrup to fit what you like!