Spicy Curry Fried Rice

Heat 1 tbsp cooking oil in a large wok or skillet over high heat until shimmering. Add the chopped onions and cook, stirring frequently, until softened and golden, about 3–4 minutes.

Push the onions to the side of the wok and crack both eggs into the center. Scramble the eggs until just cooked through, then break them into small pieces and mix with the onions.

Add the chopped mixed vegetables to the wok and stir-fry for 2–3 minutes until they begin to soften slightly but remain crisp.

Crumble the chicken bouillon cube directly into the wok and stir well to distribute evenly throughout the vegetables and eggs.

Add the curry powder, red chili powder, and fresh ground black pepper to the wok and stir constantly for 30 seconds to bloom the spices and release their aroma.

Pour in the soy sauce and toasted sesame oil, then add the cold cooked rice in batches, breaking up any clumps with the back of a spoon or spatula. Toss continuously for 4–5 minutes until the rice is heated through and well combined with all the ingredients.

Taste the fried rice and adjust seasoning with salt as needed. Fold in the fresh chopped coriander leaves just before serving.

Transfer the spicy curry fried rice to a serving dish and serve immediately while hot.