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Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the onion until are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
Tip: Fried rice works best when the rice was cooked one or more days beforehand.
Works well with Teriyaki chicken or beef and an Asian salad.
|Time:||15 Minutes Preparation Time|
30 Minutes Cooking Time
Source: By All Recipes
By LRP from LWL, MA
Yummy curry to eat with rice or roti.
Boil, peel and grate the bananas. Chop all the greens fine. Add all the greens to the grated bananas and mix well. Add the spices and gram flour and mix. Form into ping pong balls. Heat oil and fry. Drain on paper towel.
Blend tomatoes, slice onions and chillies. Add some of the oil and fry the onions and chillies. Add the spices and salt and cook. When the tomatoes are cooked.
Place kebabs in chutney and simmer for a while. Garnish and serve hot.
|Time:||20-25 Minutes Preparation Time|
25-30 Minutes Cooking Time
By Dorty from SA
Reheat 30 minutes at 325 degrees F before serving.
By Robin from Washington, IA
About 2 hours before serving: Preheat oven to 325 degrees F. Drain fruits thoroughly. Meanwhile, in a small saucepan over low heat, in melted butter or oleo, stir sugar and curry powder.
Place fruits in a shallow 1 1/2 Qt. casserole dish; spoon butter/oleo mixture over fruits.
Bake for 1 hr. Serve warm from baking dish with ham, poultry, or lamb. (Refrigerate any leftovers to serve cold another day.)
Serves: 12 (about 155 calories per serving.)
By Terri from Pahrump, NV