Saturday, August 21, 2010

Cooking Club: Curried Fried Rice

Happy Saturday everyone! Here is another great recipe for you, I have already made it this month. This recipe was submitted by Raelynn.

from Moosewood Cookbook

4 large eggs
Vegetable oil
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:

Egg Strips
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!!!!


  1. Not a curry fan. I'll try your next one for sure. (As long as it doesn't involve curry or broccoli, or cooking for that matter)

  2. Tried it tonight and it was awesome!!!