Singapore Style Fried Rice (Vegan)

Ingredients

• 4 cups Cooked rice
• 1 medium Carrot
• 1 cup Green peas
• 1/2 medium Red bell pepper
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tsp Curry powder
• 3 tbsp Soy sauce
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: cut the 1 medium carrot into 1.27 cm cubes, cut the 1/2 medium red bell pepper into 1.27 cm pieces, and cut the 1/2 medium onion into 1.27 cm pieces. Mince the 2 cloves of garlic.
2. 2Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat, which is about 190°C.
3. 3Add the minced 2 cloves of garlic and the cut 1/2 medium onion to the hot oil. Stir-fry for about 1 minute, or until they smell fragrant and the onion begins to soften.
4. 4Add the cubed 1 medium carrot and the cut 1/2 medium red bell pepper to the wok. Continue to stir-fry for 3 to 4 minutes, until the vegetables are slightly tender but still have a little crispness.
5. 5Add the 1 cup of green peas and the 2 teaspoons of curry powder to the wok. Stir-fry for 1 minute, mixing well to coat the vegetables and cook the curry powder.
6. 6Add the 4 cups of cooked rice and the 3 tablespoons of soy sauce to the wok. Stir-fry everything together for 2 to 3 minutes, breaking up any clumps of rice, until the rice is evenly coated with soy sauce and curry powder, and is heated through.
7. 7Serve the Singapore Style Fried Rice immediately.

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