Curry Fried Rice with Chori (adzuki beans)

Chori = Red Beans = Adzuki beans

serves 4

2 cup cooked rice, cooled

1 cup red chori (adzuki beans)

14 ounce can dice tomatoes, drained

1 medium onion, chopped

1 tablespoon fish sauce

1/4 teaspoon chilli flakes

1 tablespoon curry powder

1 egg, lightly beaten

1/2 cup cilantro, roughly chopped

3 cloves garlic, minced

1 inch piece of ginger, chopped

2 tbsp vegetable oil

Soak 1 Cup of red chori beans overnight.

In a sauce pan cover beans with water and bring to a boil; reduce heat to a simmer, cook for 35 minutes.

Heat a large nonstick skillet over medium high heat. Add 1 tablespoon of the oil, then the egg. Scramble and remove to a dish.

Reheat skillet over medium high heat. Add the remaining tablespoon of oil. When hot, add ginger, chilli flakes, garlic and onion. Stir-fry for about 30 seconds, add the beans, tomatoes and cilantro, and cook for 1 to 2 minutes to heat through. Add the egg and stir to combine.

Stir in curry powder and fish sauce.

Add the rice, and keep stir frying for 1 to 2 minutes, until it’s heated through. Turn off heat and taste for seasoning. Serve hot.