Herbal Vegetarian Fried Rice

Name: Herbal Vegetarian Fried Rice
Yield: Serves 4–6 as an accompaniment
Cuisine: Thai
Ingredients: 400 ml (14 fl oz) basmati rice; 3 tablespoons extra virgin olive oil; 600 ml (1 pint) water; 4 tablespoons sun-dried tomatoes in oil, drained and coarsely chopped; 3 tablespoons finely chopped spring onions; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons seeded and finely chopped fresh red chillies; 2 teaspoons salt; 3 tablespoons coarsely chopped garlic; 2 teaspoons finely chopped fresh ginger; 3 tablespoons finely chopped fresh flatleaf parsley; 3 tablespoons chopped fresh basil; 3 tablespoons finely chopped fresh chives; 3 tablespoons finely chopped fresh coriander

Preparation info

Serves
4–6
as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is a fusion rice dish I developed for my vegetarian food promotions at the oriental hotel in Bangkok, Thailand. It is a tasty and aromatic dish because I use Indian basmati rice. The herbs give the rice a tangy bite. It makes a nice cold rice salad.

Ingredients

400 ml (14 fl oz) basmati rice
600 ml (1

Asia
Thailand
Bangkok
Side dish
Vegan
Gluten-free
South East Asia

Method

Cook the rice according to the method for Steamed Rice, at least 2 hours before it is needed, or even the night before. Allow it to cool thoroughly and then put it in the refrigerator.

Heat a wok or large frying-pan until it is hot; then add the oil. Add the garlic, ginger and chillies and stir-fry for 15 seconds. Then add the rice, salt and pepper and