Curry Baked Rice
Print Recipe

Curry Baked Rice

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 People
Author: Zong Han Chua


  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves


  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.