Why recepie famous for?
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite!
Ingredients
2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
2 large eggs, lightly beaten
1 tablespoon canola oil
1 yellow summer squash, sliced
1 small sweet red pepper, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (8-1/2 ounces) ready-to-serve basmati rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
2 green onions, thinly sliced
1/2 cup chopped cashews
Instructions
In a small saucepan, cook pasta according to package directions; drain and cool.
Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
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