A bowl of curried rice with Opa's cured smoked beef, shiitake mushrooms, sweet potato, peas, and almonds, with a spoon and fork on a wooden board.

Opa’s Cured Beef Jerky Curried Rice

Opa’s Smoked Meats  •  Small Batch. Craft Made. German Tradition Since 1947

 

Opa's Cured Beef Jerky Curried Rice

Opa's Smoked Meats
Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Asian

Category

Main Course

Proof that a bag of jerky can anchor a real dinner. Opa's Beef Jerky is rehydrated until tender, then folded into curried rice with shiitake mushrooms, sweet potato, peas, fresh ginger, and toasted almonds. It is savory and a little unexpected — the kind of pantry-smart dish that tastes like you planned it for days.
Opa's Cured Beef Jerky Curried Rice

Ingredients

  • 3 oz Opa's Cured Beef Jerky, cut into bite-size pieces

  • 1 cup long grain rice, rinsed and drained
  • 1-1/2 cups water, plus 2-1/2 cups for boiling
  • 5 dried shiitake mushrooms
  • 1-1/2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 small sweet potato, diced, or 1 medium carrot
  • 1/2 cup frozen peas
  • 1 inch fresh ginger, peeled and grated
  • 1-1/2 teaspoons curry powder
  • 1/2 cup toasted whole almonds
  • 1 tablespoon soy sauce
  • 1 scallion, thinly sliced
  • Salt to taste

Directions

  1. Cook the rice. In a saucepan, combine the rice with the 1-1/2 cups of water and bring to a boil. Cover and simmer for 12 minutes. Remove from heat and let stand 5 minutes, covered. Fluff and let cool completely.
  2. Rehydrate the jerky. In another saucepan, bring 2-1/2 cups of water to a boil. Place the Opa's Beef Jerky in a bowl and pour 2 cups of the boiling water over it. Cover and let stand 10 minutes, then drain and coarsely chop.
  3. Soak the mushrooms. Place the dried shiitake mushrooms in a small bowl and pour the remaining 1/2 cup of boiling water over them. Let stand 10 minutes, then drain and chop, discarding the stems.
  4. Stir-fry and serve. Heat the oil in a large skillet, add the onion, sweet potato, and grated ginger, and cook over low heat until the onion softens, about 4 minutes. Stir in the curry powder, mushrooms, and almonds and stir-fry until heated. Add the rice, peas, and soy sauce and stir-fry until heated through. Remove from heat, season with salt, stir in the scallions, and serve.
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