Okay. I've found another top-notch meatless meal! Seriously, it's almost knocking my two front-runners out of their top spots. This is super-filling, super-satisfying, just plain SUPER-DEE-DUPER (sorry, total Flanders moment). I know that the point of eating healthier is not over-stuffing yourself, but I have to admit that I was feeling the need to loosen my button by the time I was done eating. And I only had one serving. That makes me happy.
Curried Fried Rice
makes ~4-6 svgs.
1 Tbs.olive oil
4 lg. eggs, lightly beaten w/ a pinch of salt
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. curry paste
2 medium tomatoes, diced
handful of orange bell pepper, diced
handful bean sprouts
1 scallion, sliced thin
4 c. cooked brown basmati rice
1½ c. fresh or frozen green peas
2 Tbs. soy sauce + more to taste
2 tsp. fresh lime (or lemon) juice
scallion, thinly sliced
chopped, toasted nuts (I used almonds, but I think cashews would be awesome here, too)
Start by heating the tablespoon of oil in a non-stick skillet over medium-high heat and pouring in the beaten eggs. Basically, you're making an omelet here. As edges of egg begin to set, lift the edges and tilt the pan to let the uncooked egg flow underneath. After a minute or two, when bottom is set, flip the omelet. Turn off the heat and let sit for a minute. Slide onto a cutting board and slice once in half and then into ½" strips.
In a wok or large non-stick skillet, heat the two tablespoons of oil over medium heat. Add garlic and curry paste and cook for a minute, stirring. Add tomatoes and spinach and other veggies,.and cook another couple of minutes. Add rice and peas and cook until heated through. Stir in eggs strips, soy sauce, and lemon/lime juice.
Adjust soy sauce to taste and serve!
I think this would be good w/ some pressed tofu...or if you decided you were in the mood for a little meat, some leftover chicken (chop or shred) would taste great stirred in w/ the rice and peas, as well.
-adapted from Moosewood Restaurant Cooks at Home