Curry Vegetable Fried Rice

This healthy and aromatic fried rice dish is very simple to make and delicious.

To learn more about this and other simple recipes, including ingredient lists and cooking tips, please visit our delicious website

Curry Chicken Fried Rice

Curry Chicken Fried Rice is a quick and easy recipe because it uses simple ingredients that many people may already have. Feel free to adjust meats and veggies to your liking. I had lots of green beans left in the fridge therefore I used them. You can also use frozen peas and carrots. May also change this into seafood by using shrimp and fish balls. Have fun in the kitchen! Enjoy;)
Ingredients: 1) 4 rice-cooker cups rice, cooked and cooled. 2) 2 1/2 cups cooked diced chicken, seasoned with salt and pepper. 3) 2 1/2 cups cut green beans, blanched. 4) 3 large eggs scrambled. 5) few stalks green onion, cut. 6) 1 medium yellow onion, diced. 7) 3 cloves garlic, minced 8) 1/2 TBS sugar. 9) 1 tsp salt 10) 2 TBS curry powder. 11) 3 TBS light soy sauce.
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Delicious Bangladeshi Recipe: Beef Curry (Spicy Beef Bhuna) w/ English Subtitles

For FULL recipe details and ingredients please go to
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Spicy Beef Bhuna: A dry dish with an intense concentrated burst of lemon, spices and hot flavours.

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Highway Chicken Curry

Highway Chicken Curry

Easy and Quick Chicken Curry as cooked by Dhabas on Indian Highways by Celebrity Chef Harpal Singh Sokhi
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Chicken(washed)-600 gm
Ginger(chopped)-3 inch
Garlic(peeled)-12 to 15
Black cardamom(crushed)-1
Dry red chilli-2
Bay leaves-2
Cumin seeds-1 tsp
Turmeric powder-3/4 tsp
Red chilli powder-1.5 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Cooking oil-5 to 6 tbsp
Salt to taste or 1.5 tsp
Coriander leaves-1/3 cup

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Music by Kevin MacLeod;
Parting of the Ways
Licensed under Creative Commons: By Attribution 3.0

Curry Cuisine with Indian Style

Well, all curry lovers want to make their  eating experience greatly. And you, a curry lover, can not refuse to eat Indian food with your fingers. May be you will find it strange but enjoy that way, you can mix many types of Indian food together and get the most out of their distinctive tastes is by Enjoying with fingers. May be a startee will be confused because there are so many different dishes in an Indian meal. Are all these s eaten together?


Here are some great tips for any curry lover, or anyone who loves Indian food. Try it out!


1. Wash your hands before you eat. It’s the most polite and healthy thing to do. Remember to eat with the use of your right hand only. In India the left hand is considered to be unclean.


2. Put a small portion of every main dish on your plate.


3. Tear a small piece of the Indian bread and put it on top of some of the meat or veggies. If some of the pieces are too big, press down the bread to break them up or flatten them.


4. You can begin eating by picking the food with the bread. Fold the bread with the food inside and pop it in your mouth. Eat a small portion at a time, until you finish eating the bread.


5. Add more dishes to your plate, including rice. Rice is best mixed with daal, so if there’s some, pour a small amount over the rice. Don’t put too much daal on your rice. This will make your rice sloppy, and you won’t be able to hold it properly.


6. Now here’s the tricky part – use all five fingers to combine the rice and viand, then form a ball.


7. Use your four fingers to act like a spoon, gather the balled dish into the tips of your fingers with the use of your thumb.


8. Use your hand to guide the food in your mouth. Push the food into your mouth with your thumb.


9. Repeat the same process while mixing a little of the main dish, daal and rice. Try the side dishes too! It is important for you to sample each dish separately so that you can appreciate its individual characteristics more. Side dishes are meant to add more flavor and texture to your meals, so have a small portion of each after trying the main dishes.


As soon as you’re done eating, wait for the others to finish and then get up to wash your hands. If you are a curry lover or an aficionado of Indian food, you should try this to make your Indian food experience authentic!


Puneet is the co-author of the cookery book called – The Ultimate Indian Curry Manual. This book is one of its kind, and offers a step-by-step manual for making perfect Indian Curries, revealing a lot of secrets, only known to the Indian Chefs.

Ingredients for Katsudon (serves 1)
– Tonkatsu –
120g 1cm thick Pork Loin (0.265 lb, 1/2 inch)
A Pinch of Salt
A Pinch of Pepper
1/4 Egg
A Pinch of Water
Nama-Panko – Fresh Bread Crumbs

Frying Oil

– Sauce –
50ml Water (0.211 u.s. cup)
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Hon-Mirin (Real Mirin)
1 tsp Sugar

70g Onion (2.47 oz)
1 Egg
Mitsuba – Japanese Wild Parsley

200g Fresh Steamed Rice (0.441 lb)

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Red Curry Fried Rice

Red Curry Fried Rice

A quick and easy one wok wonder, Thai style fried rice with a red curry flavour!

Full recipe at
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The Dumpling Sisters are back in the Scoff Kitchen for their series of Asian Bites and this week they are showing you how to make Singapore style curry fried rice noodles.

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100 g Rice Vermicelli Noodles
150 g Prawns
1 tsp Cornflour
1/2 Red Pepper
1/2 Medium Onion
1 Clove Garlic
2 Eggs
White Pepper
1 tbsp Medium Curry Powder
1 Handful Bean Sprouts
1 tbsp Soy Sauce
1 tsp Salt
2 Spring Onions
Vegetable Oil for Frying

Place the noodles in a large bowl and add enough cold water to cover completely. Allow the noodles to soak for around 30 minutes, loosening the noodle cake halfway through. Leave the noodles in the water until they are ready to be cooked.

Heat 1 tsp vegetable oil in a wok over a medium heat. Stir the cornflour into the prawns and add them to the wok. Stir-fry for a few minutes until the prawns are pink and firm. Remove from the heat and set aside.

With the wok still on medium heat, add 1 tsp vegetable oil followed by the onions and garlic. Stir-fry for 1 minute then add the red pepper and stir fry for a further minute. Remove and set aside with the prawns.

Heat ½ tbsp oil in a large frying pan. Pour the egg in and allow it to cook in a sheet, like an omelette. Just before the egg has set completely on the top side, slip it out onto a chopping board (it will keep cooking when you return it to the noodles later). Slice the egg into long ribbons and set aside.

Thoroughly mix the curry powder with 1 tbsp water and set aside.

Fill a cup with cold water and place it by the stovetop. Heat ½ tbsp oil in the wok over a medium heat. Fish the noodles out from the water and pop them straight into the wok. Drizzle the curry powder mixture onto the noodles then use two spatulas to help you toss the noodles for 1 minute, distributing the bright yellow curry throughout. If you find that the noodles start to clump together, simply sprinkle water from your cup onto the noodles while you toss.

Add the raw bean sprouts and stir fry for 1 minute, then add the cooked prawns, veg, egg ribbons, soy sauce and salt.

Stir-fry constantly for 3-4 minutes to heat everything though and distribute the seasonings, again sprinkling cold water on top if the noodles need loosening.

Turn off the heat and gently toss through the spring onions before serving.
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