We all fancy a quick curry now and then. We don’t always have the time or ingredients to knock up something that has a long list of ingredients, though. You can make this in the time it takes to go to the takeaway! This recipe is very versatile, and you can swap things around as you wish. However, this is my favorite, and although I say it myself, it is far nicer than the last takeaway I had.

This is a really quick and easy version and is like one I bought many years ago from our local Chinese Takeaway.

Methods have changed over the years, and the version you buy today is different.

This version is not greasy or saturated with soy sauce. Of course, if you prefer to add some, do so.

I’ve not included any meat in this recipe. Just add whatever you like. Precook any meat so you can add it in near the end.

If you want something easy, many stores sell slices of precooked chicken or beef. Those are ideal. However, this has a little protein as you have the eggs in the rice.

Depending on the quantity of rice, you can easily double up the quantity of eggs. I use 1 egg for 100g of dry rice.

In this recipe, I am using 200g of rice, so I am using 2 eggs.

This recipe serves 4

Ingredients

200g white long grain rice

2 eggs beaten in a bowl

1 large onion

100g of peas or mixed veg

1 red, yellow or green pepper (optional)

A couple of sliced mushrooms (optional)

A little olive oil to fry the onion (or oil of your choice)

Approx 100g of meat (optional)

Salt and pepper to taste

Mayflower curry sauce (this comes in powder form)

Method

• Add rice to a saucepan and add enough cold water to cover the rice plus a knuckle depth (about 3 cm) with a little salt.
• Lightly fry the chopped onion, chopped peppers, and mushrooms until soft, then remove from heat.
• Boil the rice, then turn down to a slow simmer and add a lid to the pan. Check it after 10 mins, give it a stir, and add the frozen vegetables, onion and peppers, then stir lightly again. Cook for about 3 minutes, then turn off the stove.
• Do not worry if the rice is not fully cooked, as it will continue cooking in residual heat and soak up all of the water. If it doesn’t, reboil it for a few minutes until the rice is fully cooked and the water is absorbed. Fork through the rice; it should be fluffy. Now add in any cold meat. You could alternatively stir in half a can of cooked, drained lentils.
• Beat the eggs into a small bowl and carefully, quickly, stir them into the rice on a low heat.
• Now, heat a little oil in a frying pan and tip the rice mixture into the hot pan. Cook on a medium heat for a few minutes, turning the rice now and then. Cook until the eggs are fully cooked in with the rice mixture.

Curry sauce. Mix this according to the directions on the box. (I find 2 dessert spoons of the powder per serving is about right, but Ive not weighed that.)

Serve with homemade pitta bread, flat breads, poppadoms and any other accompaniments you fancy. If you have any fresh coriander, lime pickle,that enhances it, or you could add some spring rolls. These are generally available in the frozen section at the supermarket.

Serve with curry sauce. This could also be served with Sweet and Sour chicken or pork.

This makes a very low-cost Chinese Fakeaway.