Curried Fried Rice

1. 1

   Mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.

2. 2

   Beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Fold in cooked egg.

8. 8

   Pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.

9. 9

   Turn off the heat and fold in the chopped cilantro and stir well.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.