Sort ingredients
bubblez989
QR Code
Listen
Pdf
Rinse the rice with water and strain twice. Add it to a saucepan with the water, coconut milk, and salt. Heat it over high heat and bring it to a boil.
Stir the rice, lower the heat to a simmer (the heat should be very low), and cover the saucepan tightly with the lid. Continue cooking for 15-18 minutes.
Remove the pan from the heat and let it cool and covered. Then fluff with a fork. (You can do this the day before.)
Break up the clumps before starting.
Heat a large wok or skillet on medium-high heat with about a tablespoon of canola or vegetable oil.
Add the rice and stir vigorously for 2-3 minutes. Then add the soy sauce, oyster sauce, and a tablespoon or more of water or stock as needed to moisten the rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth.
Next, heat a tablespoon of oil in the wok, add the eggs, and quickly stir to break the egg yolks and lightly scramble them. Remove and add to the rice.
Continue stir-frying by adding a tablespoon of oil to the wok, followed by onions, peas, carrots, minced garlic, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes.
Finally, return the rice and eggs to the wok. Stir until fully combined. Adjust seasoning with salt and pepper.
Garnish with chopped scallion and serve.