Curried Rice Sautee

Curried Rice Sautee

We really enjoyed this Curried Rice Sautee dinner the other night.  Rice, meat, vegetables.  It’s dinner in a bowl!  Although, it is perfect for a wholesome lunch too.   

I really didn’t feel like cooking.  It was one of those lazy weekends where I did things that I absolutely had to.  Nothing more, nothing less. But at the same time takeout was out of the question.  We ordered takeout several times that week; it was a busy work week (probably that would explain why I was so lazy on the weekend).
Anyway, I wanted to make something that would be a home-cooked meal but would not take my Saturday from me. 

I cooked up some rice and added curry paste, salt, and frozen corn niblets.  While the rice was cooking, I sauteed some ground turkey and ground chicken, added curry paste and salt.  While all that was cooking, I sauteed some bacon, zucchini, and mushrooms.  That’s it! Dinner was done in about 30 minutes.  I did what I had to, nothing more, nothing less.

Sometimes we get one of those days, but it’s good to enjoy them guilt-free!  The family is fed with a homemade meal and  “My List” on Netflix is 3 movies shorter.  No harm done!

A Few Notes:

– Wash/rinse rice under cool water before cooking:  I never skip this step.  My mom always rinses rice before cooking and I took on the same “habit” without questioning “why”.  But, I read recently just how important it is to rinse the rice before cooking.  If you don’t do this already, rinse the rice in a strainer moving the rice gently with your fingers and you’ll notice how much starch and dust washes off. We don’t want this in our food.   I rinse it under cool water until the water runs clear through the strainer.  Also, cooking rice without rinsing the starch results in mushier textured rice, making the grains gummy.

– How much curry paste to add? I add 1 teaspoon of curry paste per one cup of uncooked rice.  If you like more curry flavour, you can add more curry paste to taste, also more curry paste can be added once the dish is cooked.

– To freeze or not to freeze: This dish can definitely be frozen and reheated in a microwave, an oven (in an oven-safe dish) or stovetop.  If reheating on the stove, add a little bit of butter before reheating so the rice doesn’t stick to the pan.

– A little spice: If you like your curry rice a little (or a lot) spicy, add a little chili powder to taste, or use hot curry powder.

– Which type of rice to use: This recipe is not intended as an authentic Indian dish.  You can use any rice you prefer.  Basmati or Jasmine rice is great for this.

Ingredients you’ll need for the Curried Rice Sautee:

For the Rice:

  • 1 cup uncooked rice – long grain rice is best for this recipe, but really you can use any rice you like
  • 2 cups water
  • 1 teaspoon curry paste – I used yellow curry paste
  • 1/2 teaspoon salt
  • 1/2 cup frozen corn niblets, optional

For the Meat:

  • 1 lb ground meat of your choice – I used ground turkey and ground chicken, but ground beef will be great
  • 1/4 cup water or 1 tbsp unsalted butter – to ensure the meat doesn’t stick to the pan I add a little bit of water and let the meat sautee/cook in the water, but you can use butter if you prefer  
  • 1 teaspoon curry paste
  • 1 teaspoon salt

For Bacon and Vegetables:

  • 5 – 6 slices of pork bacon strips, diced into any size you prefer
  • 1 large zucchini – diced – any size you prefer – I prefer slightly bigger pieces so we can taste the zucchini rather than it blending in with the rest of the ingredients.
    I slice the zucchini in half, lengthwise, then slice each half into another half lengthwise to achieve quarters.  Then, I dice each quarter into pieces.
  • diced mushrooms

Preparing the Curried Rice Sautee:

  1.  Cook the Rice: Rinse rice through a strainer until the water runs clear.  Add two cups of water to a medium saucepan and bring water to a boil over medium-high heat.  Add 1 cup of rice, 1 teaspoon curry paste and 1/2 teaspoon salt.  Mix well, lower heat to a low simmer and cover with a lid.  Let cook for approximately 15-20 minutes.  Add frozen corn (optional).
    cooking rice
  2.  While the rice is cooking, sautee the meat:  In a large pan, bring 1/4 cup of water to boil or melt 1 tablespoon of butter over medium-high heat. Add the ground meat, 1 teaspoon of curry paste and1 teaspoon of salt. Reduce heat to medium and cook the meat for approximately 15 minutes, stirring occasionally to make sure it doesn’t burn.  Check meat for readiness, making sure it is cooked through properly and there is no raw meat when you stir.
    cook ground meat
  3. While the rice and meat are cooking, sautee bacon and vegetables:  Heat a separate small pan over medium-high heat and add bacon pieces.  Because the bacon will make its own grease when it cooks, there is no need to add oil or butter.  Fry the bacon until browned and crispy.  Add the diced Zucchini and sliced mushrooms and sautee until the zucchinis have softened about 10 minutes. No need to add salt, the bacon has plenty!
    cook vegetables with bacon
  4. Combine the rice, meat, and vegetables in a large pot and taste the mixture to see if it needs more seasoning (salt, curry paste, a little spice if you like).
mix all ingredients for curried rice

Try these salads with the Curried Rice Sautee:

Cherry Tomato and Asparagus Salad

Green Salad with Ham

Cabbage and Ham Salad

Curried Rice Sautee

Curried Rice Sautee Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Rice, meat, vegetables.  It's dinner in a bowl!  Although, it is perfect for a wholesome lunch too. 

Ingredients

For the Rice:

  • 1 cup uncooked rice - long grain rice is best for this recipe, but really you can use any rice you like
  • 2 cups water
  • 1 teaspoon curry paste - I used yellow curry paste
  • 1/2 teaspoon salt
  • 1/2 cup frozen corn niblets (optional)

For the Meat:

  • 1 lb ground meat of your choice - I used ground turkey and ground chicken, but ground beef will be great
  • 1/4 cup water or 1 tbsp unsalted butter - to ensure the meat doesn't stick to the pan I add a little bit of water and let the meat sautee/cook in the water, but you can use butter if you prefer
  • 1 teaspoon curry paste
  • 1 teaspoon salt

For Bacon and Vegetables:

  • 5 - 6 slices of pork bacon strips, diced into any size you prefer
  • 1 large zucchini - diced - any size you prefer - I prefer slightly bigger pieces so we can taste the zucchini rather than it blending in with the rest of the ingredients. I slice the zucchini in half, lengthwise, then slice each half into another half lengthwise to achieve quarters.  Then, I dice each quarter into pieces.
  • diced mushrooms

Instructions

  1.  Cook the Rice: Rinse rice through a strainer until the water runs clear.  Add two cups of water to a medium saucepan and bring water to boil over medium-high heat.  Add 1 cup of rice, 1 teaspoon curry paste and 1/2 teaspoon salt.  Mix well, lower heat to a low simmer and cover with a lid.  Let cook for approximately 15-20 minutes.  Add frozen corn (optional).
  2. While the rice is cooking, sautee the meat:  In a large pan, bring 1/4 cup of water to boil or melt 1 tablespoon of butter over medium-high heat. Add the ground meat, 1 teaspoon of curry paste and1 teaspoon of salt. Reduce heat to medium and cook the meat for approximately 15 minutes, stirring occasionally to make sure it doesn't burn.  Check meat for readiness, making sure the meat is cooked through properly and there is no raw meat when you stir.
  3. While the rice and meat are cooking, sautee bacon and vegetables:  Heat a separate small pan over medium-high heat and add bacon pieces.  Because the bacon will make its own grease when it cooks, there is no need to add oil or butter.  Fry the bacon until browned and crispy.  Add the diced Zucchini and sliced mushrooms and sautee until the zucchinis have softened about 10 minutes. No need to add salt, the bacon has plenty!
  4. Combine the rice, meat, and vegetables in a large pot and taste the mixture to see if it needs more seasoning (salt, curry paste, a little spice if you like).

Notes

- How much curry paste to add? I add 1 teaspoon of curry paste per one cup of uncooked rice.  If you like more curry flavour, you can add curry paste to taste.  More curry paste can be added once the dish is cooked.

- A little spice: If you like your curry rice a little (or a lot) spicy, add a little chilli powder to taste, or use hot curry powder.

- Which type of rice to use: This recipe is not intended as an authentic Indian dish.  You can use any rice you prefer.  Basmati or Jasmine rice is great for this.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 567Total Fat 26gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 13gCholesterol 129mgSodium 840mgCarbohydrates 41gFiber 1gSugar 5gProtein 40g

Nutrition information isn’t always accurate.

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