Tuesday, December 11, 2007


Curried fried rice
Cucumber salad

Peppermint bark
Hot tea
This is a really unusual recipe that was inspired by the first Moosewood cookbook we got actually written by the collective, rather than by Molly Katzen, called Moosewood Cooks At Home. It focuses on smaller scale, less heavy, easier preparation meals. It's PERFECT for us! We don't cook out of it as much as we once did, but some real winners come from this book. That said, for years this particular recipe has not been a complete winner. Why? Well, because J LOVES this recipe and M always felt it was only so so. J begs to put it on the weekly menu plan, M eventually capitulates, but then J feels bad because he doesn't love it. Well, a culinary miracle has occurred. Tonight, due to an oversight in preparation (we forgot to add the curry powder, a central part of a curried fried rice), we have totally reinvented this recipe and now BOTH think it's out of this world. Check it out - this isn't your standard take out fried rice.

Prep Notes
Difficulty: Easy
Chopping: Tomato, cucumbers
Time: 25 minutes for rice (best done ahead) + 25 minutes for stir frying.
Make ahead: It's best to make the rice ahead so it can chill, but the frying should be done last minute.

J: "A rice revolution!"
M: "Cool Asian fusion"

1 comment:

J said...

Curried Fried Rice – M & J (Inspired by Moosewood Cooks at Home)
Serves 3

1 ⅓ cup basmati rice
1 T curry powder mixed with water to make a thin paste
½ t + ½ T + 2 T canola oil
4 eggs, beaten
Scant 1 T red chili paste or red chili paste with garlic
2 medium tomatoes, diced
4-5 oz fresh baby spinach leaves
1 ½ cup frozen peas
⅓ cup soy sauce
2 T lemon juice

Cook the rice in 2 cups of water for 15 minutes. Stir, scraping the bottom of the pan and then let stand for at least 10 minutes COVERED. It is best to make the rice several hours ahead and refrigerate it so it is cold when you add it to the stir fry. Remove from the fridge 10 – 15 minutes before you cook.

Mix the curry powder and water paste with the ½ t canola oil and set aside.

Beat the eggs in a small bowl. Heat ½ T oil in a large skillet and scramble the eggs, leaving them in fairly large curds. Transfer the cooked eggs to a plate and set aside.

Wipe out the skillet and add 2 T canola, heating on medium heat. Add the chili paste, stirring constantly to prevent scorching. Add the tomatoes and spinach. Stir fry just until spinach wilts. Add the rice and peas and cook until heated through.

Stir in the egg, soy, and lemon. Once combined, drizzle with the curry oil. Toss gently, but thoroughly to combine.