Curried Fried Rice

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When leftover rice is on hand, this is a great quick dish. Garnish the rice with lime wedges, mung bean sprouts, chopped toasted nuts and scallions.

• 1 tbs. vegetable oil
• 4 large eggs, lightly beaten with a pinch of salt
  ~~~
• 2 tbs. vegetable oil
• 2 garlic cloves, minced or pressed
• 1 tbs. curry paste or curry powder
• 2 medium tomatoes, diced
• 1 generous handful fresh spinach, rinsed, large stems removed, and large leaves torn (about 1/4 lb.)
• 4 cups cooked brown rice
• 1 1/2 cups fresh or frozen green peas
• 2 tbs. soy sauce
• 2 tsp. fresh lime or lemon juice

Prepare all the ingredients and have them within easy reach before beginning to stir-fry. In a large skillet or wok, heat the oil, add the beaten eggs, and cook on moderately high heat.

When the edges of the eggs begin to set, lift them up with a spatula and 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 may need to cut it into sections before you can flip it.

As soon as the omelet is well cooked, transfer it from the skillet to a plate. Cut it into long 1/2-inch-wide strips and set aside. Wipe out the skillet and heat the 2 tablespoons of oil on medium heat. Add the garlic and curry paste or powder; cook for a minute, stirring constantly to prevent scorching. Add the tomatoes and peas and cook until heated through. Stir in the egg strips, soy sauce, and lime or lemon juice. Adjust the soy sauce to taste and serve at once.

Total time: 25 minutes.
Yield: 4 servings as a main dish, 6 as a side dish.

Per 8-oz serving: 244 calories, 8.5g protein, 9.1g fat, 32.8g carbohydrate, 420mg sodium, 103mg cholesterol.

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