Thai-style Vegetarian Fried Rice


Preparation info

  • Difficulty


  • Serves


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


  • 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 tablespoons groundnut (peanut) oil
  • 2 tablespoons coarsely chopped garlic
  • 1 small finely chopped onion
  • ½ teaspoon freshly ground black pepper
  • 175 g (6 oz) runner beans or French beans, trimmed and diced
  • 110 g (4 oz) fresh or frozen corn kernels
  • 2 tablespoons light soy sauce
  • 2 teaspoons Thai green curry paste


  • 1 cucumber
  • 3 spring onions
  • 1 lime


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 (1 in) pieces. Cut the lime into wedges. Set aside the garnish ingredients.

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.