duck-shaped pain

Green Curry Fried Rice

• 2 tbs. vegetable oil

• 1 onion, chopped

• 1 bell pepper, chopped

• 1 Japanese eggplant, halved and sliced

• 1 garlic clove, crushed

• 3/4 lb. protein of choice, cut into small pieces (I used chicken. Tofu would also be appropriate)

• 1-2 tbs. Thai green curry paste (amount varies depending on your personal spice tolerance -- you could also use the relatively mild red or yellow curry paste)

• 2 cups cold cooked rice

• 1/2 tsp. turmeric

• 2 tbs. fish sauce

• 2 eggs, beaten

• 1 lime's worth of lime juice

• Handful of basil or cilantro (or both), chopped

• Salt, pepper

Heat oil over medium-high heat in wok or large, large saut� pan. Add onion, cook for a couple of minutes. Add bell pepper, and cook that for a few minutes as well. Stir, stir, stir.

Add eggplant and garlic clove, and cook for a minute, and then add your selection of protein, the curry paste and the turmeric. Stir to mix (taking special care that the paste and the turmeric get evenly distributed, otherwise you'll have big splotches of red and yellow in your food), and cook about 5 minutes.

Add the rice and fish sauce. Stir and cook until the rice is hot. Make a well in the center of the rice and pour the beaten eggs in it. Let set for 2 minutes, and then stir the eggs into the rice.

Add the lime juice and herbs, stir one last time. Eat. Enjoy. Have lots of napkins handy. Feel lusty.

Recipe compliments of um, something. I hastily scrawled it on the edges of my journal, and now I don't remember where it came from. But changes were made to it, so perhaps it doesn't matter.

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