Thai fried rice

By Christine Cushing
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  • 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


  • 1/3 cup ground peanuts (75 milliliters)
  • 1 cup bean sprouts (250 milliliters)
  • Handful of chopped cilantro, optional
  • Sriracha, optional
  • 2 eggs, beaten


  1. Heat vegetable oil in a wok or large sauté pan over high heat. Add Thai chile paste and stir fry for one minute.
  2. Add the vegetables and stir fry for two minutes until beginning to soften.
  3. Add cooked rice, breaking up the clumps and leftover cooked chicken. 
  4. Continue to stir fry until heated through, about one to two minutes. Add more oil if needed to stir fry rice in pan.
  5. Add ketchup, soy sauce and oyster sauce and cook for two more minutes or until rice is hot throughout.
  6. Pour over whisked eggs and just let steam over rice. Toss. Remove from heat.
  7. Garnish with the bean sprouts, peanuts and cilantro. Squeeze fresh lime juice on top. Serve immediately.

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