This is a savoury way to pep up plain rice with delicious Thai flavours.
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
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, onion and pepper. Stir-fry for 2 minutes. Then add the rice, beans and corn and continue to stir-fry for 3 minutes. Finally, add the light soy sauce and curry paste and stir-fry for 2 minutes more.
Turn onto a platter, garnish with the cucumber, spring onions and lime wedges and serve at once.
© 2001 Ken Hom. All rights reserved.