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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I made this for lunch with rice leftover from Chinese takeout. It was a little sticky, but the flavor was awesome! Ingredients:
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 |
Directions:
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.
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