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. ---------------------------------------------------------------------------
Nutrition
Ingredients
