Not into eating the exact same meal the night after a big feast? That's understandable, but leftovers get an unnecessary bad rap. And if you're sick of your family telling you they hate them, then you need to try this recipe. Chef Shahir turned a leftover roast beef dinner into a delicious Curry Fried Rice. He used carrots, peas, rice and roast beef, but any kind of veg and protein works for this meal, allowing you to transform it by giving it a new flavour profile for a delicious and anything-but-boring weeknight dinner.
200g-300g leftover cooked roast beef
½ bunch green onion, divided
2 garlic cloves
½-inch knob of ginger
4 tbsp grapeseed oil (or another high smoke point oil), divided
2 cups leftover cooked carrot coins
1 cup leftover cooked green peas
1 tbsp curry powder
4 cups day-old cooked rice (any type)
4-6 large eggs
1 chili pepper, thinly sliced
Salt and pepper to taste
Start by dicing the leftover cooked roast beef into 1 cm cubes, thinly slice both the green onions and garlic cloves and mince the ginger. Next, heat a large non-stick pan over medium high heat and add 2 tbsp of oil. Add chopped beef, green onions (reserve 4 tbsp), garlic and ginger, saute until browned, 3-5 minutes. Add leftover carrots coins, peas and stir until the carrots get a bit of colour, 2-3 minutes. Season with salt and pepper to taste. Once everything is nicely browned, transfer from pan to a bowl and set aside.
Keeping heat on medium high add remaining 2 tbsp oil, curry powder and a generous pinch of salt and pepper to same non stick pan. Stir and toast for about 1 minute. The oil should be a bright yellow colour. Next add all of your day old rice to same non stick pan. Stir rice so it is coated in curry oil and then spread rice out as thinly as possible so maximum surface area of rice is touching the pan. Let fry for about 5 minutes until a crispy skin forms, the longer it cooks, the crisper the rice will get. Once you are happy with the level of crispiness, stir so the other side of the rice can get fried. Stir in reserved beef and veggie mixture.
When ready to serve, fry 4-6 eggs (1 egg per person) in a non stick pan to desired doneness, runny yolks taste best with this recipe. Season eggs with salt and pepper, serve on top of your rice and garnish with remaining sliced green onions and red chili pepper, enjoy!
Servings: Serves 4-6
approx. Per Serving