Curried Fried Rice

• 12 cup plain nonfat yogurt
• 12 teaspoon coconut extract
• 1 teaspoon green curry paste
• 12 teaspoon minced ginger
• 3 cups cold cooked rice, grains separated
• 1 egg
• 3 drops soy sauce
• 3 drops sesame oil
• 1 cup chopped zucchini
• 12 cup shredded carrot
• 12 cup frozen peas, thawed
• 1 cup fresh shiitake mushroom, chopped
• 2 cups bean sprouts
• 3 green onions, chopped
• 1 tablespoon minced lemongrass
• 3 -5 Thai red chili peppers, stemmed and sliced
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 13 cup chopped cilantro
• vegetable oil

1. Mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.
2. Beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
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. 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. 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. 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. Fold in cooked egg.
8. Pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.
9. Turn off the heat and fold in the chopped cilantro and stir well.
10. Serve at once.

nonfat yogurt, coconut, green curry, ginger, cold cooked rice, egg, soy sauce, sesame oil, zucchini, carrot, frozen peas, fresh shiitake mushroom, bean sprouts, green onions, lemongrass, red chili peppers, fish sauce, soy sauce, cilantro, vegetable oil

Taken from www.food.com/recipe/curried-fried-rice-35751 (may not work)