Hello, I’m Laura. Today, we’re going to prepare with yakisoba sauce curry flavored fried rice recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
With Yakisoba Sauce Curry Flavored Fried Rice Recipe
With Yakisoba Sauce Curry Flavored Fried Rice is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. With Yakisoba Sauce Curry Flavored Fried Rice is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have with yakisoba sauce curry flavored fried rice using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make With Yakisoba Sauce Curry Flavored Fried Rice:
- Get servings Hot cooked rice
- Make ready Wiener sausages
- Make ready Onion
- Take Corn, edamame, etc
- Get Egg (sake and salt)
- Get Vegetable oil
- Take Butter or margarine
- Prepare packet Yakisoba sauce powder
- Take Curry powder
Instructions to make With Yakisoba Sauce Curry Flavored Fried Rice:
- You can prepare this dish with just one frying pan. Grease the pan and make scrambled eggs. Remove the eggs from the pan.
- Add the oil and butter to the pan. Stir-fry the onion and other vegetables.
- When the vegetables are cooked through, add the rice. Once blended, add the sauce powder and curry powder.
- Return the scrambled egg at the end, lightly toss together, and youre done!
So that’s going to wrap this up for this special dish with yakisoba sauce curry flavored fried rice recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
