- 2 large eggs (use higher omega-3 fatty acid eggs if available)
- 1/4 cup egg substitute
- 1 tablespoon canola oil
- 1 sweet or yellow onion, finely chopped
- 2 to 3 teaspoons minced garlic (depending on your preference)
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon black pepper
- 2 tablespoons catsup
- 1 cup finely diced tomato
- 1/4 cup low-fat milk (or substitute whole milk or fat-free half-and-half)
- one or two pinch saffron (available in small jars in the spice section of your market)
- one or two pinch curry powder
- 1/4 teaspoon coconut extract
- 4 cups cooked brown rice (use a rice cooker, or cook on the stove)
- 8 ounces or more shrimp (frozen, cooked, shelled and de-veined , thawed) or diced tofu;
or cooked and shredded or diced chicken, beef, or pork)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro leaves
- canola cooking spray
Add eggs and egg substitute to medium bowl and beat with fork until well blended. Coat a large, nonstick wok or frying pan with canola cooking spray and start heating over medium-high heat. Pour in the egg mixture and either scramble or cook like an omelet (your choice). Set cooked eggs aside. If you made an omelet, cut into shreds before setting aside.
To the same wok or frying pan, add canola oil and heat over medium-high heat. Add onions and garlic and stir-fry until golden (a few minutes). Add salt (if desired), pepper, catsup, and diced tomato, and continue to stir-fry for a minute or two. Meanwhile, add the milk, saffron, curry and coconut extract to a 1-cup measure and stir to blend.
Add the brown rice, shrimp and coconut milk mixture to the wok with the onion mixture and continue to stir-fry for a couple more minutes. Stir in the cooked egg pieces or strips.
Arrange each serving of rice in a bowl and garnish with green onions and cilantro.