Serves 6-7

1 to 1 ½ cup brown rice

One large yellow onion, chopped.

3-4 Tbsp curry powder

Ghee and/or vegetable oil


Chili pepper

Sesame oil

Cilantro, roughly torn

Raisins or sliced carrots, one cup

One apple – cored and chopped (not peeled)



Celery, chopped

Bell pepper, red, green, or yellow, chopped

Green onions, chopped

Prepare rice as per usual.

In a large saucepan put fats — ghee for the taste, but you can substitute or supplement with vegetable oil. Add a couple heaping tablespoons of curry powder or paste, and a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent. If using chickpeas, add in the last two minutes of cooking.

In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. Use a spatula to get all the oils out of the pot, and use a strong spoon to mix. Add more curry or chili powder to taste.

Add other ingredients to taste — cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

Chill and serve.

(Adapted from


Good Old Curry Rice/Yellow Rice Recipe.

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Cooked rice (rice cooked and refrigerated overnight is best)

1 lb bacon, diced

Soya sauce

6-7 green onions, sliced

In large non-stick frying pan, fry bacon till crisp, remove from pan and set aside.

Leave about 3-4 teaspoons of fat in the pan and drain the rest.

Add rice to pan and fry for about 5 minutes, stirring constantly. Sprinkle with soya sauce to taste and fry for another minute or two.

Return bacon to pan, add green onions, and heat through, about 2 minutes.

Dive in.

I like to add mushrooms, too, but I don’t see that happening for you.

You may customize this by adding any other ingredients of your choice.


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