October 14, 2020 by Max Baroni
This gluten free, “fried rice” is the perfect kitchen sink recipe. In all my years of cooking I’ve never made a dish this easy and delish in under 20 minutes. Add whatever vegetables you have on hand, the Dakar Curry seasoning has a perfect blend of sweet and savory for any mix. Crack those yolk over the serving platter and enjoy.
- 1 pouch Dakar Curry fonio pilaf, cooked according to package and cooled
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, stemmed, cored, and roughly chopped
- 2 carrots, peeled and cut into matchsticks
- 1 ½ cups peas (defrost if frozen)
- 3 eggs lightly beaten + 2 fried
- Salt and pepper
- 01 .
Heat 1 tablespoon of olive oil in a large skillet (or wok if you have one), on medium-high heat. Once hot, add onion, pepper, and carrots and cook, stirring occasionally, until softened, about 6 minutes.
- 02 .
Add the defrosted peas to the pan and cook for another 2 minutes.
- 03 .
Once vegetables have started to brown, add in remaining olive oil and cooked fonio to skillet, and mix well to incorporate and heat through, about 1 minute.
- 04 .
Make a well in the middle of your pan and add 3 eggs, scramble and fold into fonio mixture. Transfer fried fonio to a serving platter and season with salt and pepper.
- 05 .
Fry two eggs in a small nonstick pan over medium heat, top off your fonio fried rice and enjoy!