Egg Fried Rice & Curry

Takeaway style for about 60p per portion.

Preparation Time

h m

Cook Time

h m





Step 1:

  • First bring a pan of water to a simmer and stir in the stock cube.
  • Step 2:

  • Then cook the rice in the pan as the packet suggests.
  • Step 3:

  • Step 4:

  • While the rice cooks prepare the curry sauce.
  • Step 5:

  • Maysan curry paste needs to be whisked with water.
  • Step 6:

  • Step 7:

  • Measure out the correct amount of water to paste.
  • Step 8:

  • To select the correct amount of paste from the tray I mark the paste along the length and width to signify the amount of water needed. One tray needs 5 pints of water.
  • Step 9:

  • I mark the paste into 1/6th of a pint blocks.
  • Step 10:

  • Depending on your needs somewhere between 1/6 and 1/3 a pint worth serves one.
  • Step 11:

  • Step 12:

  • Now whisk the egg.
  • Step 13:

  • Step 14:

  • Slowly add water to the paste while whisking to prevent lumps.
  • Step 15:

  • Then set aside for microwaving later.
  • Step 16:

  • Step 17:

  • Once the rice is cooked strain it (using a sieve) and put it aside.
  • Step 18:

  • Add some oil to a wok/pan and a dash of seasame oil.
  • Step 19:

  • Once the oil is hot add the whisked egg and beat it about with a wooden spoon into small bits.
  • Step 20:

  • Add the rice and stir to coat it in the remaining oil.
  • Step 21:

  • If more oil is needed to prevent sticking add a little more seasame.
  • Step 22:

  • Keep it moving for a few mins making sure it doesn’t stick.
  • Step 23:

  • Then take it off the heat to put the sauce in the microwave atm it will look waaaayy too runny but it will be fine.
  • Step 24:

  • Check the sauce every 60 seconds while cooking the rice untill its the right thickness.
  • Step 25:

  • Once the curry is done chuck a big pinch of msg into the wok and some soy sauce and stir in.
  • Step 26:

  • Then serve
  • Step 27: