Jeeems Junk Pot Coconut Curried Rice Stir Fry

Name: Jeeems Junk Pot Coconut Curried Rice Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups White Rice (cooked With 4-1/2 Cups Water Until Liquid Is Boiled Off And Rice Is Fluffy); 1/4 cups Soybean Oil Or Corn Oil; 8 cloves Garlic, Peeled And Minced; 8 bulbs Scallion (peeled And Minced); 2 whole Onions (peeled And Roughly Diced); 1 bunch Choy Sum (roughly Chopped); 1 bunch Long Beans (snapped); 1 can Green Peas, Drained (15 Oz. Or 425 Grams); 3 whole Ripe Tomatoes, Chopped; 1 pound Pork (any Cut) Cut Into Cubes; 2 cartons Coconut Milk (250cc Cartons); 2 packages Waugh's Thai Curry Powder (10 Grams); 4 pinches Salt, Or To Taste; 4 pinches Coarse Ground Black Pepper

Servings: persons

4 cups White Rice (cooked With 4-1/2 Cups Water Until Liquid Is Boiled Off And Rice Is Fluffy)
1/4 cups Soybean Oil Or Corn Oil
8 cloves Garlic, Peeled And Minced
8 bulbs Scallion (peeled And Minced)
2 whole Onions (peeled And Roughly Diced)
1 bunch Choy Sum (roughly Chopped)
1 bunch Long Beans (snapped)
1 can Green Peas, Drained (15 Oz. Or 425 Grams)
3 whole Ripe Tomatoes, Chopped
1 pound Pork (any Cut) Cut Into Cubes
2 cartons Coconut Milk (250cc Cartons)
2 packages Waugh's Thai Curry Powder (10 Grams)
4 pinches Salt, Or To Taste
4 pinches Coarse Ground Black Pepper

1
The night before you prepare this dish, put your 4 cups of rice (or use the measuring cup that comes with your rice cooker if you have one) and add four and a half cups water, cover and bring to a boil.
2
When the water is boiled off and the rice is thoroughly cooked and fluffy (approximately 5-6 minutes), remove from heat, let it cool to room temperature and then place it in the refrigerator.
3
Never make stir fried rice with freshly cooked rice!
4
Youll end up making mush.
5
It has to toughen up in order to survive a stir-fry well.
6
1.
7
The next day prepare all your ingredients and place in bowls within easy reach of your stove.
8
Take your rice out of the fridge and let it come to room temperature while youre doing this.
9
2.
10
In a very large wok or large pot, add your oil and place on medium-high heat.
11
Once hot, add your garlic, scallions and onions and stir fry until limp and clear.
12
Then, in the following order, add your chopped Choy Sum (you can also substitute spinach leaves or any other leafy veggie), long beans, green peas and chopped tomatoes.
13
Stir fry until well cooked (according to your preference for veggie doneness) and finally add your pork.
14
3.
15
Cook this mixture, stirring constantly to prevent burning on the bottom, for about five minutes and then add the rice (yes, all of it) and your two cartons of coconut milk, curry powder, salt and pepper and continue to cook at a simmer while stirring constantly on low heat for another ten minutes or so, or until the majority of liquid has boiled off.
16
4.
17
Remove from heat and leave covered until ready to serve.
18
*I know some of you will be itching to add soy sauce but I think its a flavor clash with the curry.
19
Also, if you do use soy sauce just remember to omit the 4 pinches of salt.

1170

kcal

Calories

Fat

187

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 4 cups White Rice (cooked With 4-1/2 Cups Water Until Liquid Is Boiled Off And Rice Is Fluffy), 1/4 cups Soybean Oil Or Corn Oil, 8 cloves Garlic, Peeled And Minced, 8 bulbs Scallion (peeled And Minced), and more.

Yes, Jeeems Junk Pot Coconut Curried Rice Stir Fry falls under the General 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!