Curried fried rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Lrg eggs; lightly beaten with a pinch of salt | |
| 2 | tablespoons | Vegetable oil |
| 2 | Garlic cloves; minced or pressed | |
| 1 | tablespoon | Curry paste or curry powder |
| 2 | mediums | Tomatoes; diced |
| 1 | Generous handful fresh spinach, rinsed, large stems removed, and large leaves torn (about 1/4 pound) | |
| 4 | cups | Cooked brown rice |
| 1½ | cup | Fresh or frozen green peas |
| 2 | tablespoons | Soy sauce (or more to taste) |
| 2 | teaspoons | Fresh lime or lemon juice |
Directions
Prepare all of the ingredients and have them within easy reach before beginning to stir-fry. In a large skillet or a wok, heat the oil, add the beaten eggs, and cook on moderately high heat. When the edges of the eggs begin to set, lift them with a spatula and tiel the pan to allow the uncooked eggs to run under, onto the hot skillet. After 2 or 3 minutes, when the bottom is set, flip the omelet over. You may need to cut it into sections to flip it. As soon as the omelet is well cooked, transfer it from the skillet to a plate. Cut it into long ½-inch wide strips and set aside.
Wipe out the skillet and heat the 2 tablespoons of oil on medium heat. Add the garlic and curry paste or powder; cook for a minute, stirring constantly to prevent scorching. Add the tomatoes and spinach. Stir-fry on high heat until the spinach just wilts. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce, and lime or lemon juice.
Adjust the soy sauce to taste, and serve at once.
Total time: 25 minutes Servings: 4 as a main dish 6 as a side dish Posted to Bakery-Shoppe Digest V1 #216 by "Kelly" <winston@...> on Sep 3, 1997