Recipe - Curried Fried Rice

1 tablespoon Vegetable oil
4 Lrg eggs; lightly beaten
with a pinch of salt
2 tablespoon Vegetable oil
2 Garlic cloves; minced or
pressed
1 tablespoon Curry paste or curry powder
2 md Tomatoes; minced
1 Generous handful fresh
spinach, rinsed, large
stems removed, and large
leaves torn (about 1/4
pound)
4 cup Cooked brown rice
1 One half cup Fresh or frozen green peas
2 tablespoon Soy sauce (or more to taste)
2 teaspoon Fresh lime or lemon juice

Prepare all of the ingredients and have them within easy reach before
beginning to stirfry. In a large skillet or a wok, heat the oil, add the
beaten eggs, and cook on moderately high heat. When the edges of the eggs
begin to set, lift them with a spatula and tiel the pan to allow the
uncooked eggs to run under, onto the hot skillet. After 2 or 3 minutes,
when the bottom is set, flip the omelet over. You may need to cut it into
sections to flip it. As soon as the omelet is well cooked, transfer it from
the skillet to a plate. Cut it into long 1/2inch wide strips and set
aside.

Wipe out the skillet and heat the 2 tablespoons of oil on medium heat. Add
the garlic and curry paste or powder; cook for a minute, stirring
constantly to prevent scorching. Add the tomatoes and spinach. Stirfry on
high heat until the spinach just wilts. Add the rice and peas and cook
until heated through. Stir in the egg strips, soy sauce, and lime or lemon
juice.

Adjust the soy sauce to taste, and serve at once.
Total time: 25 minutes