Curry rice with pickles

Ingredients for 2 servings:

• 250 g rice
• 1 large onion(s)
• 100 g cooked ham
• 1 tbsp oil for frying
• 2 tbsp curry powder, mild or hot
• salt and pepper
• e.g. cucumber(s), sour
• n.e. Sriracha sauce, optional

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

simple and quick recipe with ham

Since I want the rice to be rather dry, I cook it in the rice cooker with the same amount of water (2 cups). Or simply cook it according to the package instructions. This step is not necessary if you have leftover rice from the day before that you want to use up. Dice the onion and ham. Heat oil in a pan and sauté the onions until translucent. Add the ham and fry briefly. Add the cooked rice and fold in. Season with curry, salt, and pepper and mix everything together well. Slice the pickles as desired, fan them out, and serve. Spicy Sriracha sauce goes well with it. Tip: This dish is the perfect base for using up leftovers. These could be leftover fried potatoes, peas, carrots, corn, and more. With an egg or two, cracked and mixed in, the recipe quickly becomes a kind of Chinese fried rice.