Curried Rice Recipe

Name: Curried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoons ground black pepper; 1/2 teaspoons ground white pepper; 3 tablespoons curry powder; 2 tablespoons canola or other neutral oil; 5 fresh curry leaves; 6 tablespoons unsalted butter; 2 cloves shallots, peeled and diced; 2 cloves garlic cloves, peeled and minced; 2 tablespoons soy sauce, plus additional as needed; 1 1/2 tablespoons oyster sauce, plus additional as needed; 1 tablespoons granulated sugar; 1/2 piece Jalapeno seeded and chopped; 3 cups cooked white rice, cooled; 2 pieces limes, 1 1/2 juiced and 1/2 quartered

Servings: persons

1 1/4 teaspoons ground black pepper
1/2 teaspoons ground white pepper
3 tablespoons curry powder
2 tablespoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 cloves shallots, peeled and diced
2 cloves garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoons granulated sugar
1/2 piece Jalapeno seeded and chopped
3 cups cooked white rice, cooled
2 pieces limes, 1 1/2 juiced and 1/2 quartered

1
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
2
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
3
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
4
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
5
Add 1/2 deli roasted chicken for Chicken & Rice

753

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 teaspoons ground black pepper, 1/2 teaspoons ground white pepper, 3 tablespoons curry powder, 2 tablespoons canola or other neutral oil, and more.

Yes, Curried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions