Fried Rice – Vegan/Vegetarian

Cooking Adventures (blog)

fried rice

Fried Rice – serves 2 (generously) or 3 (normally)

I’m well aware that the point of fried rice is use up leftovers, but I make this most often as a planned ahead-yet-super-lazy-supper. Though the days are getting longer, it’s still chilly out and we’re all craving delicious, carby, comforting foods (and even I am starting to out-noodle myself). Running to the grocery store to grab a few veggies for dinner becomes much less enticing between the coat, boots, hat, scarf, gloves, and four flights of stairs (no elevator in my building), so I need meals that I can make with ingredients I always have on hand.

Red Coconut Curry with Rice Noodles – sweet, spicy, speedy

Cooking Adventures (blog)

reveenas kitchen red coconut curry sweet spicy speedy

I ate some seriously incredible curries on my travels around Asia. Creamy sag (spinach) paneer in Northern India, green bean curry with black mustard seeds in Sri Lanka, and of course, a dahl-cious amount of lentil soups and stews, eaten with rice, chapati, or roti. One of my favorites curries was eaten in the Perhentian Islands in Malaysia, a thick spicy coconut broth, rich with the spices I’ve always associated with Indian cuisine, and filled with fat rice noodles and vegetables. It was a heady blend of flavours.