Thai "Fried" Rice

1 cup chopped onions

3 garlic cloves, minced or pressed

3 tbsp Thai curry paste

1 tsp olive oil

1 cup carrots, chopped

2 cups cabbage, finely chopped

1 red bell pepper, chopped

5 cups cooked rice

1/2 diced tomatoes

1 cup bean sprouts

3 tbsp soy sauce

2 tbsp fresh mint, minced

2 tbsp fresh chopped cilantro

Sauté the onions, garlic, and curry paste, covered, for about 5 min. Add carrots and cabbage, cover, and cook for 5 min, stirring occasionally. Add peppers, cover, and cook till vegetables are just tender. Stir in the rice, tomatoes, sprouts, and soy sauce, stirring constantly until the rice is heated through. Add the mint and cilantro.

Original in Moosewood Low-Fat favorites