This fast and colorful dish is a creative way to use leftover hard-cooked eggs and cooked brown rice. Substitute cooked asparagus for the peas if you like, and add broccoli and more spinach for extra nutrition.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 tablespoon olive oil
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 serrano chile pepper (seeded and minced)
1 tablespoon Thai green curry paste
1 14-ounce can light coconut milk
1 small red bell pepper (cored, seeded, and diced)
4 hard-cooked eggs (peeled and halved)
2 cups chopped baby spinach
1/2 cup frozen green peas (thawed to room temperature)
2-3 cups cooked brown rice
1/4 cup Thai or sweet basil leaves (cut crosswise into very thin shreds)
Heat oil in a medium skillet over medium heat. Add onion, and cook for 3–4 minutes, until onion is just tender. Stir in garlic, serrano pepper, and curry paste and cook for 1 minute, stirring constantly.
Stir in coconut milk and bell pepper; reduce heat to medium-low, and cook for 5 minutes, until mixture is thickened and peppers are tender.
Carefully place boiled eggs into sauce, yolk side up, and cook for 3–4 minutes, basting eggs with sauce until hot. Move eggs to the side of the pan and add spinach and peas. Cook for 1–2 minutes longer, until spinach is just wilted.
To serve, divide rice between four shallow bowls. Spoon sauce and vegetables over rice. Arrange two egg halves on top of each plate. Sprinkle generously with basil, and serve hot.
Recipe Additional Notes:
PER SERVING: 404 cal, 16g fat (5g mono, 2g poly, 8g sat), 212mg chol, 12g protein, 45g carb, 5g fiber, 167mg sodium
Tue, 2011-03-29 13:32