Shrimp & Veggie Curry Fried Rice

It's no secret that I'm a huge fan of ethnic food, especially Indian and Thai....oh, and Ethiopian!  However, I tend to shy away from cooking many of these dishes at home, as it usually seems that my attempts to recreate some of my favorite Indian and Thai dishes turn out just mediocre instead of mouthwatering.  For some reason though, recently I was in the mood to give it another shot.  Thus, I bring you...

Shrimp & Veggie Curry Fried Rice

The first rule of making fried rice: Be sure to use leftover, day-old rice that has been stored in the refrigerator.  Freshly cooked rice will turn out mushy, and nobody wants mushy fried rice, right? :P

Ingredients:

• 5 cups cooked, day-old jasmine rice
• 1 medium onion, finely chopped
• 1 green chile, chopped & seeds removed
• 3/4 cup frozen green peas, thawed
• 1/3 cup carrots, diced
• 1 medium red bell pepper
• 3/4 cup mushrooms, chopped
• 2 tbsp. Thai Red Curry Paste
• 1 tbsp. Spicy Thai Chili Sauce
• 1 1/2 tsp. curry powder
• 1/8 tsp. ginger
• 2 tsp. minced garlic
• 1 lb. raw shrimp, shelled & de-veined
• 1/2 cup egg substitute, black pepper added
• 2 tsp. reduced-sodium soy sauce
• 1/2 tsp. cilantro
• Vegetable oil

Heat wok over medium heat. Once the wok is hot, add oil and heat for several seconds.  Add onions and chilies and stir-fry until soft.

Once the onions and chilies are tender, add all of the other vegetables that you're using.  Cook until veggies are almost tender, then remove veggie mixture from wok into a bowl and set aside.

Add red curry paste, spicy thai chili sauce, curry powder, ginger and garlic to the wok.  Add shrimp and cook until they turn pink.

Add rice and toss thoroughly until coated with curry mixture.  Spread the rice all over the surface area of the wok and let it heat up.  Don't stir until you hear the rice grains sizzle.  Toss rice, moving it around the wok and again spreading it out.  Drizzle soy sauce over rice and toss again.  Return veggies to wok and mix in with rice and shrimp.

Meanwhile, cook eggs in small frying pan, stirring as if you are making scrambled eggs, until they just start to set.  Add to rice mixture and continue cooking until everything is heated through.  Remove wok from heat, stir in cilantro, and serve immediately.

Enjoy!