1 tablespoon vegetable oil
4 large eggs, lightly beaten with a pinch of salt
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2 tablespoons vegetable oil
2 garlic cloves, minced or pressed
1 tablespoon curry paste 1 or curry powder
2 medium tomatoes, diced
generous handful fresh spinach, rinsed, large stems removed, and large leaves torn (about 1/4 pound)
4 cups cooked brown rice
11/2 cups fresh or frozen green peas
2 tablespoons soy sauce (or more to taste)
2 teaspoons fresh lime or lemon juice
Prepare all of the ingredients and have them within easy reach before beginning to stir-fry. In a large skillet or a 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 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 to 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 spinach. Stir-fry on high heat until the spinach just wilts. Add the rice 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.
PER 8-OZ SERVING: 244 CALORIES, 8.5 G PROTEIN, 9.1 G FAT, 32.8 G CARBOHYDRATE, 420 MG SODIUM, 103 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
4 as a main dish, 6 as a side dish
MENU
Tropical Fruit Salad (see page 324) is a refreshing dessert that complements this spicy entrée.
When leftover rice is on hand, this is one of our favorite quick lunches. Garnish the rice with lime wedges, mung bean sprouts, chopped toasted nuts, and scallions.
1. Patak’s medium-hot curry paste is a widely available brand. There are also a variety of Thai curry pastes at Asian or other well-stocked markets.