4 large eggs
2 garlic cloves, minced
1 T. curry powder
2 medium tomatoes, diced
Spinach leaves, 1/4 lb approx.
4 cups cooked brown rice
1 1/2 cups fz. peas
2 T. Soy sauce
2 t. lime or lemon juice
Heat 1 TBSP Veggie Oil in skillet on moderately high heat and add:
4 large beaten eggs, with a pinch of salt
When the edges of the eggs begin to set, lift them with a spatula ad tilt the pan to allow the uncooked eggs to run under, onto the hot skillet. After 2 or 3 minutes, when the bottom is set, flip the omelet over. (You can cut it into sections before flipping, also.) Once well cooked, transfer to plate and cut into long 1/2 inch wide strips.
(Or if you think it would be easier, just scramble the eggs, but that's my 2 cents.)
Wipe out skillet and heat 2 TBSP veggie oil on medium heat and add:
2 minced garlic cloves
1 TBSP curry paste or curry powder (Indian or Thai curry pastes - whatever flavor you want to go for)
Cook for a minute, stirring to prevent scorching, then add:
2 medium diced tomatoes
Generous handful spinach leaves (about 1/4 pound)
Stir-fry on high until spinach wilts, then add:
4 cups cooked brown rice (I won't tell if you use white)
1 1/2 cups frozen peas
Cook just until heated through, then add:
2 TBSP soy sauce (or more to taste)
2 tsp lime or lemon juice
Serve at once.
As long as you precook the rice, this is easy, easy, easy!!!!