Curried Fried Rice
Why I Love This Recipe
Delicious recipe from Moosewood Cooks at Home. We often have leftovers as a side dish. Eleanor Rosellini
Ingredients You'll Need
1 tbsp. vegetable oil
3-4 large eggs, lightly beaten with a pinch of salt
2 tbsp. vegetable oil
2 garlic cloves, minced or pressed
1 tbsp. curry paste or curry powder
2 medium tomatoes, diced
Generous handful fresh spinach, rinsed, large stems removed, and large leaves torn (about ¼ pound)
4 cups cooked brown rice
1 – 1 ½ cups fresh or frozen green peas
2 tbsp. soy sauce (or more to taste)
2 tsp. fresh lime or lemon juice
Directions
Prepare all ingredients and have them within easy reach before beginning to stir-fry. In a large skillet, make an omelet. After 2-3 minutes, when the bottom is set, flip the omelet over. (You may have to cut it into sections.) Transfer to a plate and cut into long ½ inch wide strips and set aside. As a shortcut, you can simply make scrambled eggs and serve them on the side or mix in.
In the same or another skillet, heat 2 tbsp. oil and add garlic and curry paste or powder, cook for a minute, stirring constantly to prevent scorching. Add tomatoes and spinach. Stir-fry until spinach just wilts. Add cooked rice and peas and cook until heated through. Stir in egg strips, soy sauce and lime or lemon juice.
