I’m all about some one-pot/one-pan meals. Reason number #1 – less dishes to clean. I really, really dislike doing dishes, although I guess that’s a pretty obvious thing to say. If you’re a weird person who likes doing dishes, we probably don’t get along.
Actually…if you like doing dishes then maybe we should be best friends. As in, the kind of best friends that will drop by unexpectedly do nice things for each other. How about, I cook dinner in your kitchen and you come clean my dishes? Deal? Deal.
However, until my perfect new best friend starts popping by, I’m going to stick with my one-pot meals. Like this coconut curried fried rice. Okay, technically this is 2 pot/pan meal, since you have to make the rice separately. Buuuuttt… you can make the rice the night before, so you’ll only have one pan per day. It works for me. Chase and I get to eat big bowls of hearty fried rice, and then we just clean out one pan when we’re all done. This leaves plenty of time for other things, like playing Super Mario Wii, or watching American Idol, or other life-enriching activities.
Coconut Curried Fried Rice
Adapted from the Moosewood Restaurant Cooks at Home cookbook
This recipe works great with any cooked rice. It’s the perfect way to use up leftover rice from anther meal. It must be said though that the coconut rice is pretty heavenly.
For the coconut rice:
1 1/4 cups water
1 cup basmati or jasmine rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick
1/4 cup raisins
Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.
For the curry fried rice:
1/4 cup vegetable oil
3 large eggs, lightly beaten
1 garlic cloves, minced
1/2 tablespoon red Thai curry paste
1 medium carrot, peeled and diced
3/4 cup frozen peas
1 tablespoons soy sauce
1 teaspoons fresh lime juice
Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.
Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.
You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!