Dou Dou (豆豆)
This golden curry vegetable fried rice turns leftover rice into a fragrant, wok-charred one-pan dinner in just 15 minutes — no mush, no dull leftovers. 這道咖哩素炒飯把隔夜飯變成金黃噴香、粒粒分明的一鍋晚餐，十五分鐘就能上桌。
📹 Watch the Recipe
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🥘 Why This Recipe Works
Day-old rice is the hero of fried rice — its drier surface soaks up seasoned oil without turning sticky. Here, crisp vegetarian ham, chewy king oyster mushroom, sweet carrot, and fresh green bok choy are all tossed through rice perfumed with curry powder and soy sauce for a deeply savoury, golden finish.
There is one trick that makes the difference between sticky clumps and separate, glistening grains: never add water while stir-frying the vegetables, and press the rice grains loose the moment they hit the pan. Even a modest home flame can summon a touch of wok hei when you let the rice sit flat and crisp a moment before the final fast toss.
Just 8 ingredients, one pan, and 15 minutes to a satisfying vegetarian dinner.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old rice 隔夜飯 | 2 servings | Best when slightly dried out |
| Green bok choy 青江菜 | a handful | Washed, finely chopped |
| King oyster mushroom 杏鮑菇 | a handful | Cut into thin slices |
| Vegetarian ham 素火腿 | 2 slices | Diced small |
| Carrot 紅蘿蔔 | 1/4 | Fine dice for even cooking |
| Corn kernels 玉米粒 | to taste | Sweet pop of colour |
| Vegan butter 素奶油 | 1 knob | For sautéing aroma |
| Seaweed floss 海苔酥 | to taste | Garnish, optional |
| Soy sauce 醬油 | 1 tbsp | For savoury base |
| Curry powder 咖哩粉 | 1 tbsp | Golden colour & aroma |
| Salt 鹽 | 1/4 tsp | Adjust to taste |
| Ground pepper 胡椒粉 | 1/2 tsp | Adds warmth |
👨🍳 Instructions
Step 1 — Prep the vegetables
- Wash and finely chop the bok choy; cut it small so it cooks quickly.
- Slice the king oyster mushroom thin and dice the vegetarian ham into small cubes.
- Cut the carrot into a fine dice so it softens at the same pace as the rest.
Step 2 — Bloom the aromatics
- Melt the vegan butter in a wok or large pan over medium heat.
- Add the vegetarian ham and king oyster mushroom first, and fry until golden and fragrant.
- Sweating the proteins and mushroom first builds a deep base flavour.
Step 3 — Add the vegetables, no water
- Toss in the carrot and chopped bok choy and stir-fry until just tender.
- Critical: do not add any water — the bok choy releases enough moisture on its own.
- Stir in the corn kernels to bring a touch of sweetness.
Step 4 — Add the rice and season
- Spoon in the day-old rice, breaking up any clumps with the spatula.
- Keep pressing the grains loose and tossing so each one is coated in the seasoned oil.
- Season with soy sauce, curry powder, salt, and ground pepper, and keep stirring until evenly golden.
Step 5 — Build the char
- For a stronger wok hei on a modest home flame, spread the rice flat in the pan and let it crisp for about a minute.
- Then toss quickly to bring the toasted bits through the whole batch.
- Finish with a final fast stir until the rice is steaming and fragrant.
Step 6 — Serve
- Spoon the fried rice into bowls while hot.
- Scatter with seaweed floss if you like a savoury, umami garnish.
- Enjoy warm, straight from the wok.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| My rice turns out sticky and clumpy | Use drier day-old rice and do not add water while stir-frying; press the grains loose with the spatula as they cook. |
| My home flame is too weak for wok hei | Spread the rice flat across the pan and let the bottom crisp for about a minute before one fast toss. |
| No vegetarian ham on hand | Swap for extra king oyster mushroom, cubed tofu, or a spoon of fermented bean curd for savoury depth. |
| Want it spicier? | Add a pinch of chilli flakes or a little fresh chilli with the curry powder. |
📊 Nutrition
Per serving (approx): ~420 cal · 14g protein · 15g fat · 58g carbs · 6g fibre.
Ingredients
Method
- Wash and finely chop the bok choy. Slice the king oyster mushroom thin and dice the vegetarian ham. Cut the carrot into a fine dice.
- Melt vegan butter in a wok. Fry vegetarian ham and mushroom until golden and fragrant.
- Add carrot and bok choy and stir-fry until just tender. Do not add water. Stir in corn kernels.
- Add day-old rice, breaking up clumps and pressing grains loose. Season with soy sauce, curry powder, salt and pepper until evenly golden.
- Spread rice flat and let it crisp about a minute, then toss quickly. Finish with a final fast stir.
- Spoon into warm bowls and scatter with seaweed floss. Serve hot.
Notes
🌱 Why This Dish
Fried rice is the soul of frugal Chinese home cooking — a way to transform yesterday’s plain rice into a complete, satisfying meal. Because it turns humble leftovers into a hot full plate, it has long been a staple in vegetarian and Buddhist household kitchens, where nothing is wasted and every meal is celebrated. 炒飯是中華家常料理裡惜物的靈魂，把昨天的白飯變成熱騰騰、配菜豐富的一餐；在素食與佛寺家庭裡更常見，體現惜福不浪費的生活智慧。
The name 咖哩素炒飯 (kālǐ sù chǎofàn) translates simply as ‘curry vegetarian fried rice’ — 炒飯 means stir-fried rice, and 素 marks the all-plant version of the classic. Though curry powder is an imported spice, the technique is pure Cantonese wok craft, showing how Chinese kitchens happily borrow a bright, warming flavour and make it their own. It is eaten everywhere: as a quick school-day lunch in Taiwan, a busy-weeknight rescue dinner, or a comforting plate to share with family at the table.
