Fried Rice with Spring Veg

Tonight I really had a taste for a spring-inspired meal filled with sweet, crunchy vegetables...but I also didn't want to spend all night in the kitchen. This quick fried rice really fit the bill! The brown rice and bits of egg ensure that it is filling, and the vegetables make it tasty and interesting. Keep some cooked brown rice on hand, and you can whip this up in no time.

Fried Rice with Spring Veg
(serves 2)

1 T Olive Oil or Canola Oil
2 Cups Cooked Brown Rice
2 or 3 Eggs
1 Cup Chopped Snap Peas
5 Medium Radishes, Sliced
1/4 - 1/2 tsp. Sweet and Spicy Curry Powder
1 T Light Soy Sauce
Sesame Seeds
Sesame Oil
2 to 4 Lime Wedges

Heat 1 tsp of the oil in a medium sized skillet over medium heat. Quickly scramble the eggs with a fork, and add them to the pan, swirling to ensure they cover the bottom of the pan. Cook the eggs into a sort of flat omelette, lifting the edges as they cook to let the uncooked egg run underneath. Remove the egg from the pan and set aside.

Heat the remaining oil in the pan, also over medium heat. Add the rice to the pan and allow it to warm for several minutes, stirring frequently. Stir in the snap peas, curry powder, and soy sauce, then let cook for about five minutes. Meanwhile, slice the egg lengthwise and across to form small squares of whatever size you wish. Then, add the radishes to the pan and let cook for about 2 minutes before finally stirring in the egg. Warm the egg for about a minute or less.

Separate into two bowls, and garnish each with a sprinkle of sesame seeds, a generous drizzle of sesame oil, and a lime wedge or two. Remember to use the lime when you eat this dish - It makes all the difference!