Curried Fried Rice

Sue Lau's Note:

I made this for lunch with rice leftover from Chinese takeout. It was a little sticky, but the flavor was awesome!

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• ½ cup plain nonfat yogurt
• ½ teaspoon coconut extract
• 1 teaspoon green curry paste
• ½ teaspoon minced ginger
• 3 cups cold cooked rice , grains separated
• 1 egg
• 3 drops soy sauce
• 3 drops sesame oil
• 1 cup chopped zucchini
• ½ cup shredded carrot
• ½ 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.