Savory Fried Rice Recipe
 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 if you prefer.
Ingredients: (Serves 2)
30 ml/2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 small fresh red chili, seeded and finely
chopped
50 g/2 oz/½ cup cashew nuts, toasted
50 g/2 oz desiccated (dry unsweetened
shredded) coconut, toasted
2.5 ml/½ teaspoon palm sugar or light
muscovado (brown) sugar
30 ml/2 tablespoons light soy sauce
15 ml/1 tablespoon rice vinegar
1 egg
115 g/4 oz/1 cup green beans, sliced
½ spring cabbage or 115 g/4 oz spring greens
(collards) or bok choy, shredded
90 g/3½ oz/1 cup jasmine rice, cooked
Lime wedges, to serve
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 chili, 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 heat for 1-2 minutes.
Push the stir-fry to one side of the wok or
pan and break the egg into the empty side. When the egg is almost set stir
it into the garlic and chili mixture with a wooden spatula or spoon.
Add the green beans, greens and cooked rice.
Stir over the heat until the greens have just wilted, then spoon into a
dish to serve. Offer the lime wedges separately, for squeezing over the
rice.
Happy Cooking,
Carol |
