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“I made this for lunch with rice leftover from Chinese takeout. It was a little sticky, but the flavor was awesome!”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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