Allergy Free, Organic & Vegan Curried Fried Rice
Around here, Sweet Curry Chicken Fried Rice is everyone’s favorite. People that have come over for dinner (including international guests) all LOVE this dish. Knowing that it has chicken, and we have a lot of vegan followers (by medical reasons or by choice) that enjoy the recipes we create, I decided to adapt the meal to come up with an equally delicious vegan version. For those of you that have followed us for some time, you know how hard we try to create meals for all sorts of allergy combos and diet types. In my own way, I pride myself on not having a label for our blog, books, and business. We don’t want to be known as the GF company, or the Vegan company, or anything else of that nature. Instead, we’re the everything company. We want to be Free and Friendly for everyone that may need us.
Have time for a story? Great. So many years ago, I was watching Red Dwarf. They were always talking about having a good curry. I had only eaten Indian food once in my whole life (and it was beyond delicious), but I don’t think I ever had a good and proper curry. Now, there was this one time at a Vietnamese place where I had a coconut curry chicken dish and WOW. Just WOW.
Having these thoughts floating in my head, I wanted to create a curry dish the kids would enjoy, but at the time, they were very young. Enter sugar. Yes, you heard me right. I opted to make them a sweet curry and they were in love with it. If you have kids, you know that phase where you’re trying to get them to try new things… we were knee deep in that phase when the original recipe came about, and thankfully it did. Well, that was the original. Since then, we’ve created different versions of the meal, mainly a low/no sugar version for our kid that needs it. Over the years, I’ve made additions, subtractions, and have had fun experimenting, and we are long overdue for this dear friends, a vegan version. Enjoy!
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast & Garlic Free, Cane/Refined Sugar Free, Diabetic Friendly, Vegan, Low Histamine
3 cups Organic Short Grain Brown Rice, cooked (measured dry)
2 sticks Dairy Free Butter (8 TBSP)
4 very large Organic Carrots, sliced
1 very large Organic Apple, cubed
1 bunch Organic Green Onions
3.5 tsp Organic Curry Powder
2.5 tsp Sea Salt
1.5 tsp Organic Dried Parsley
First, cook your rice. I generally start the rice cooker, do something else, then get to cooking about an hour later. When you’re ready, wash, peel, and slice your carrots. Try to slice them on the thinner side. Cover a tray in an oil of your choosing, and bake in the oven until they are tender. You can choose a temperature between 375 and 425, depending on the thickness of the slices.
Melt your butter in a large non-stick pan on medium heat. Add your green onion and apple slices. The goal isn’t to tenderize the apples. By leaving a lot of their crispness in place, it will add a nice texture to the final dish. Allow them to cook in the butter for ten minutes, stirring regularly. Next, add your cooked rice, carrots, and seasonings. Continue to mix well so everything is well incorporated. Allow the mix to cook together for several minutes before serving. For this recipe, I felt the apples would lend their sweetness, however, for an extra kick, add a little organic maple butter or organic maple sugar.
Enjoy the pictures 🙂