I like fish.
My husband likes rice.
So, tonight I combined the 2 likes, and provided a tasty meal to suit both of our tastes.
The mushroom powder used in this recipe, tints the rice a lovely burnt brown hue: toss it with veggies and a scrambled egg, for a quick fried rice.
Val's Easy Curry Rice For 2
2 c. cooked Rice * 1 TBSP Olive Oil * 2 Garlic cloves, thinly sliced * 1/2 Yellow Onion, shredded * 1/2 rib of Celery, shredded * 1 med. Carrot, shredded * 2 tsp. Chaga Mushroom Powder * 2 Eggs, beaten * 3/4 TBSP Curry powder * 1 TBSP low-sodium Soy Sauce * 1 c. frozen Peas * dash of Sea Salt & Black Pepper, to taste * Freshly chopped parsley, for garnish, (optional)
Lrg-size Skillet * Garlic Press * Manual-Pull Food Chopper * Egg-turner Spatula * Whisk * 1 Lrg. Pyrex Liquid Measuring Cup * Measuring Cups & Spoons * Supper Plates & Silverware
1) Heat oil in the skillet, over moderate heat.
2) Add the garlic, onion, celery & carrot - reduce heat to low, & continue cooking with low heat until veggies are tender; stir occasionally to keep garlic from browning.
3) Blend the rice in & stir to to combine evenly.
4) Sprinkle with the mushroom powder, curry powder, & a pinch EA of kosher salt and ground black pepper: stir to mix evenly.
5) Add the peas & soy sauce - stir to incorporate.
6) With spatula, make a hollow in the center of the vegetables - pushing them to the sides of the skillet; pour the beaten eggs to the center of the pan and allow to solidify a bit, then drag your spatula through the cooking eggs: the same way you would do when making scrambled eggs.
8) When everything is heated through, remove skillet from heat, garnish rice mixture with freshly chopped parsley (optional), and serve.
