Fried rice with curried veal shreds

Ingredients

• 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
• 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)

Preparation

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 1 liter (4 cups) of 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 cooked 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.