Savoury Fried Rice

Name: Savoury Fried Rice
Yield: Serves Two
Cuisine: Thai
Ingredients: 2.5 ml/½ tsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp light soy sauce; 50 g/2 oz/⅔ cup desiccated (dry unsweetened shredded) coconut, toasted; 1 small fresh red chilli, seeded and finely chopped; 50 g/2 oz/½ cup cashew nuts, toasted; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, finely chopped; ½ spring cabbage or 115 g/4 oz spring greens (collards) or pak choi (bok choy), shredded; 115 g/4 oz/1 cup green beans, sliced; 1 egg; 15 ml/1 tbsp rice vinegar; 90 g/3½ oz jasmine rice, cooked lime wedges, to serve

Preparation info

Serves
Two

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is typical Thai street food, eaten at all times of the day. The recipe can be adapted to use whatever vegetables you have available and you could also add meat or shellfish.

Ingredients

30 ml/2 tbsp vegetable oil
2 garlic cloves, finely chopped

Asia
Thailand
Main course
Vegetarian
Street Food
South East Asia

Method

Heat the oil in a wok or large, heavy frying pan. Add the garlic and cook over a medium to high heat until golden. Do not let it burn or it will taste bitter.
Add the red chilli, cashew nuts and toasted coconut to the wok or pan and stir-fry briefly, taking care to prevent the coconut from scorching. Stir in the sugar, soy sauce and rice vinegar. Toss over the