Curried Veg Fried Rice With Coriander and Mint Chutney | Tilda Food Service
Discover the winning recipe from our Caterer’s Challenge 2024 winners – Endeavour Primary School in Andover.
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Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Spatula
- Wooden spoon
- Measuring spoon
Ingredients
- Vegetable Fried Rice
- 200g Tilda Brown & White Rice
- 150g Broccoli
- 150g Peas
- 150g Carrots, diced
- 2 Eggs
- Curry powder
- 100g Onion
- Vegetable stock cube
- Salt & pepper
- Chilli, coriander and spring
- onion to garnish
- Coriander and Mint Chutney
- 160g Fresh coriander
- 80g Mint leaves
- Juice of a lemon
- 1 Green chilli
- 0.5tsp Cumin
- 2cm Ginger
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