Curry Fried Rice 3 rounded teaspoons (for 3 cups) vegetable bouillon powder 1/8 cup boiling water 1 cup chopped onion 3 cloves garlic, minced 1 cup chopped red pepper 1 tablespoon toasted sesame oil 1 tablespoon canola oil 2 rounded teaspoons curry powder 2 tablespoons soya sauce 2 eggs, beaten (my Simply Eggless egg style liquid equivalent is 1/2 cup for vegan option) 1 recipe Long-grain Rice (see below) (can be made ahead of time and reheated in the microwave) 1 cup chopped fresh cilantro salt Dissolve the vegetable bouillon powder in the boiling water. Stir-fry the onion, garlic, and red pepper in the two oils. Add the curry powder, soya sauce, and the vegetable bouillon mixture, and stir-fry for 1 min. Push the stir-fry mixture to the side in order to scramble the eggs, s eparating the eggs into bite- size pieces. Now s tir in the rice with the fresh cilantro. Season to taste with salt and continue to stir-fry until heated through. Serves 4 as a sid