Yellow Curry Fried Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Medium dice the mango. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the diced mango, lime zest, and the juice of 2 lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. In a separate bowl, combine the soy sauce and curry paste; whisk to thoroughly combine.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Transfer to a large bowl; taste, then season with salt and pepper if desired. Wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice and soy-curry mixture to the pan. Stir to combine. Spread the rice into an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and eggs; stir to combine. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the cooked shrimp and marinated mango. Garnish with the sliced green tops of the scallions and cashews. Serve the remaining lime wedges on the side. Enjoy!