Name: Thai-style Vegetarian Fried Rice
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: 2 tablespoons light soy sauce; 2 teaspoons Thai green curry paste; 175 g (6 oz) runner beans or French beans, trimmed and diced; 2 tablespoons groundnut (peanut) oil; 110 g (4 oz) fresh or frozen corn kernels; 2 tablespoons coarsely chopped garlic; ½ teaspoon freshly ground black pepper; 1 small finely chopped onion; 1 cucumber; 3 spring onions; 1 lime; long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given on page 34

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

This is a savoury way to pep up plain rice with delicious Thai flavours.

Ingredients

long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given on page 34
2

Asia
Thailand
Dinner
Vegetarian
South East Asia
Spicy

Method

Cook the rice at least 2 hours ahead of time or the night before. Allow it to cool thoroughly and put in the refrigerator.

Prepare the garnish ingredients: peel the cucumber, halve it lengthways and remove the seeds. Cut the flesh into slices. Cut the spring onions at a slight diagonal into 2.5 cm

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