Curried Fried Rice

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 cup plain nonfat yogurt
• 1/2 teaspoon coconut extract
• 1 teaspoon green curry paste
• 1/2 teaspoon minced ginger
• 3 cups cold cooked rice, grains separated
• 1 egg
• 3 drops soy sauce
• 3 drops sesame oil
• 1 cup chopped zucchini
• 1/2 cup shredded carrot
• 1/2 cup frozen peas, thawed
• 1 cup fresh shiitake mushroom, chopped
• 2 cups bean sprouts
• 3 green onions, chopped
• 1 tablespoon minced lemongrass
• 3 -5 thai red chili peppers, stemmed and sliced
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 1/3 cup chopped cilantro
• vegetable oil

Recipe

• 1 mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.
• 2 beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
• 3 heat wok over medium heat with 1/2 tbsp oil; add beaten egg when wok is heated and swirl gently to set egg into a thin pancake; as egg puffs and cooks, break apart into small pieces and remove from wok.
• 4 add 1 tbsp oil to wok; when heated, add zucchini and cook until halfway done; add peas, carrots, lemongrass, chilies, and mushrooms and cook 1 minute more.
• 5 add rice to wok and stir-fry for several minutes, allowing flavors to cook through the rice; if mixture begins to stick, lower heat some and add a small amount of oil.
• 6 add green onions and bean sprouts to rice and cook for up to 1 minute; add 1 tbsp fish sauce and 1 tbsp light soy sauce, blending into rice.
• 7 fold in cooked egg.
• 8 pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.
• 9 turn off the heat and fold in the chopped cilantro and stir well.
• 10 serve at once.