Fried Rice with Curried Veal Shreds


  • 1 Quebec Veal blade roast of 800 g (about 1 3/4 lb)
  • 60 ml (1/4 cup) yellow curry paste or mild curry paste
  • 15 ml (1 tbsp) olive oil
  • 1 liter (4 cups) water
  • 4 green onions, chopped
  • 500 ml (2 cups) cooked basmati rice
  • 5 scrambled eggs
  • 1 red hot pepper, thinly sliced (optional)
  • 4 lime wedges (optional)



  1. On a plate, mix veal pieces with 45 ml (3 tbsp) curry paste to coat meat.
  2. In a large saucepan, heat half the oil over medium heat. Sear the veal pieces on all sides for 1 to 2 minutes.
  3. Add water to the pan. Bring to a boil, then cover and simmer for 3 to 3 1/2 hours over low heat, making sure to maintain a low boil.
  4. Remove veal pieces from pan and place on a plate. Reserve 60 ml (1/4 cup) of the pan juices. Using two forks, shred the meat and set aside.
  5. In a skillet, heat remaining oil over medium heat. Cook green onions and remaining curry paste for 1 minute, stirring regularly.
  6. Add basmati rice, shredded meat, reserved cooking juices and scrambled eggs. Continue cooking for 2 minutes, stirring.
  7. If desired, serve fried rice with chili and lime wedges.


Recipe from Jérémie Latreille  – Le Fit Cook.