Curried Fried Rice
- Ready In:
- 18mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 118.29 ml plain nonfat yogurt
- 2.46 ml coconut extract
- 4.92 ml green curry paste
- 2.46 ml minced ginger
- 709.77 ml cold cooked rice, grains separated
- 1 egg
- 0.19 ml soy sauce
- 0.19 ml sesame oil
- 236.59 ml chopped zucchini
- 118.29 ml shredded carrot
- 118.29 ml frozen peas, thawed
- 236.59 ml fresh shiitake mushroom, chopped
- 473.18 ml bean sprouts
- 3 green onions, chopped
- 14.79 ml minced lemongrass
- 3-5 Thai red chili peppers, stemmed and sliced
- 14.79 ml fish sauce
- 14.79 ml light soy sauce
- 78.78 ml chopped cilantro
- vegetable oil
directions
- Mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.
- Beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
- 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.
- 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.
- 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.
- 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.
- Fold in cooked egg.
- Pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.
- Turn off the heat and fold in the chopped cilantro and stir well.
- Serve at once.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com