Thai fried rice
Ingredients
- 2 tablespoons of vegetable oil (25 milliliters)
- 1 tablespoon Thai red curry paste, or to taste (15 milliliters)
- Any bruised or wilted veggies from your fridge such as:
- 2 small carrots, grated
- 2 green onions, thinly sliced
- 1 red pepper, diced
- Broccoli stems, peeled and thinly sliced
- 3/4 cup frozen peas, optional (175 milliliters)
- 2 cups cooked cold long grain rice (500 milliliters)
- Leftover chicken meat from roast chicken
- 1 tablespoon ketchup (15 milliliters)
- 1 tablespoon Tamari soy sauce (15 milliliters)
- Juice of 1/2 lime
Garnish:
- 1/3 cup ground peanuts (75 milliliters)
- 1 cup bean sprouts (250 milliliters)
- Handful of chopped cilantro, optional
- Sriracha, optional
- 2 eggs, beaten
Directions
- Heat vegetable oil in a wok or large sauté pan over high heat. Add Thai chile paste and stir fry for one minute.
- Add the vegetables and stir fry for two minutes until beginning to soften.
- Add cooked rice, breaking up the clumps and leftover cooked chicken.
- Continue to stir fry until heated through, about one to two minutes. Add more oil if needed to stir fry rice in pan.
- Add ketchup, soy sauce and oyster sauce and cook for two more minutes or until rice is hot throughout.
- Pour over whisked eggs and just let steam over rice. Toss. Remove from heat.
- Garnish with the bean sprouts, peanuts and cilantro. Squeeze fresh lime juice on top. Serve immediately.
