Good Taste - the Valley's culinary resource

Ingredients

2 T vegetable oil
2 large whole eggs
5 cloves fresh garlic, finely chopped
1/4 cup chopped onions
4 cups cooked white rice, refrigerated overnight
1 cup cooked mixed vegetables (Asia’s mixture includes broccoli, carrots, snow pea pods, baby corn and napa cabbage, but use what you like)
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. white pepper
2 tsp. curry powder (Asia uses yellow curry)
1 T coconut cream (such as Coco Lopez)
1 tsp. sesame oil
1 T fresh green chopped scallion for garnish

Directions

Heat a large sauté pan over medium-high heat. When hot, add oil. Scramble eggs in pan, then add garlic and onions, stir-frying briefly. Add rice to pan, followed by vegetables, stirring after both additions. Season rice mixture with salt, sugar, white pepper and curry powder. Stir well. When all ingredients are mixed thoroughly and rice is hot, stir in coconut cream; finish with sesame oil. After plating fried rice, top with fresh green scallions.

Serves 4