Curry Rice

This recipe is a 2 step process. First you cook the rice in a saucepan then transfer to a wok or pan for the stir fry


  • 1 cup rice
  • 2 cups water
  • 1 cup chicken broth
  • Salt to taste
  • 2 tsp Curcumin
  • 1/2 tsp ground black pepper
  • 3 tbsp. olive oil
  • 1/2 cup broccoli florets
  • 2 stems of green onions (chopped)
  • 4-5 Baby bella mushrooms (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 large carrot (diced) or 1/2 cup frozen diced carrots
  • Dash of white wine


Prep time: 10 mins     Cook time: 30 mins

Bring water and chicken broth to a boil. Add curcumin, ground black pepper, olive oil and heat on medium heat for 5 mins. Add rice, reduce the heat to medium low and cook until grains are soft and water is dry.

While waiting, chop up all the veggies. Grab a wok or pan. Heat up, Add a dash of olive oil, throw in the broccoli florets, green onions, mushrooms, carrots and red peppers. Saute. Add a dash of salt, red pepper flakes (if you like it spicy) and white wine. Saute. Add the rice from the saucepan and stir. Cover, simmer on low for 5 mins. Serve.