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1
Cut tenderloin in half (freeze remaining or you can use it all in this dish).
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2
Slice tenderloin into bite size pieces.
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3
Dust with flour.
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4
Grate carrots, celery, and cabbage (either grate or finely chop).
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5
Finely chop garlic, thin slice green onions.
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6
1st pan- heat 3 tbs oil and 1/2 tsp sesame oil, when hot add tenderloin and cook until no longer pink, add garlic at end, cook for 3 minutes, then add 3 wooden spoonfuls of lite soy sauce, cook for another 3 minutes.
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7
Add veggie's into the meat, stir and cook about 5-10 minutes.
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8
2nd pan- heat 2 tbs oil and 1/2 tsp sesame oil unti hot- add dry rice and coat with oil, stir for 3 minutes until light brown.
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9
Then add water and stir.
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10
Take meat and veggie's and add with rice, add curry powder.
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11
COVER with tight fitting lid (I use foil to seal the pan) over medium high heat for about 25 minutes.
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12
Stir twice to keep from sticking to bottom of pan.
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13
Mixture will be wet- test rice to see if done.
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14
Once rice is done remove the lid, lower heat add 2-3 wooden spoonfuls of regular soy sauce and cook until pretty dry.
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15
Should take about 10-15 minutes.
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16
You can add- frozen pea pods or corn durning the last 15 minutes.
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17
This will freeze well!
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18
To make enough for 6 people use the whole tenderloin, triple the amount of carrots and celery and cabbage.
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19
Do Not increase sesame oil or curry powder.
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20
Use 2 cups dry rice and 6 cups water.
