This was the first recipe we made out of our newest cookbook, The Wok Bible, by Sunil Vijayakar, Becky Johnson & Jenni Fleetwood. The book was discounted and I couldn't pass it up. It has a bunch of great looking recipes (and images galore). Being as how I love cooking with my wok, this book will be heavily used. This meal has more calories that what we've been making but it was well worth it. You have to treat yourself every now & then, right? It's basically a different version of fried rice. The vegetables used were: fresh corn, red shallots, a red chili pepper, carrots, green beans, and a bell pepper. It called for green Thai curry paste which gave it a unique flavor unlike most fried rices I've had. Having the crispy fried on egg on top of the dish was nice too. We had leftovers without the egg and they were just as yummy. We'll be making this again when we want to splurge a little.
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