Thai-style Vegetarian Fried Rice

Name: Thai-style Vegetarian Fried Rice
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: 2 tablespoons groundnut (peanut) oil; 2 tablespoons coarsely chopped garlic; 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; 110 g (4 oz) fresh or frozen corn kernels; 2 tablespoons light soy sauce; 2 teaspoons Thai green curry paste; 1 small finely chopped onion; ½ teaspoon freshly ground black pepper; 175 g (6 oz) runner beans or French beans, trimmed and diced; 3 spring onions; 1 cucumber; 1 lime

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
South East Asia
Vegetarian
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