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Compromise Rice

January 7, 2025

Adapted from NY Times Curry Chicken Fried Rice, but with a compromise to childhood nostalgia.

• 4 servings
• 5 minutes
• 25 minutes

Ingredients

• 1/4 cup high-temp oil
• 1/2 cup diced red onion
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon salt
• 1 package of high-quality beef hotdogs, cut into thin dimes
• 1 bag (~1 1/2 cups) frozen mixed vegetables
• 1 teaspoon ground black pepper
• 2 1/2 cups cooked rice
• 1 teaspoon soy sauce
• 1 teaspoon sriracha
• 1/4 cup chopped fresh cilantro
• Sliced scallions, for serving
• Fried eggs, for serving

Directions

1. In a small nonstick pan, fry 1 egg per plate.
2. In a large nonstick pan heat oil over medium heat, then add red onion and cook, stirring occasionally, until slightly translucent, about 2 minutes.
3. Turn the heat up to medium-high and add the curry powder, salt, and hot dogs. Cook, stirring occasionally, until hot dogs are cooked through, 5 to 6 minutes. Add the frozen vegetables and 1 teaspoon pepper and cook, stirring, 1 minute.
4. Stir in the rice and 1 teaspoon soy sauce and 1 teaspoon sriracha, making sure to flatten any clumps of rice to ensure the rice gets evenly covered with the oil and spices. Cook until the rice is heated through, about 4 minutes. Adjust for seasoning, then stir in the cilantro.
5. Top with fried egg, scallions, and drizzle sriracha.