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Khao Phad Jay - Thai Rice Dish
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Thai Vegan Fried Rice

Martha Purdy

Serves/Makes:4 or more

  • 6 cups (1425 ml) cooked long-grain rice (cold)
  • 2 tbsp (30 ml) vegetable oil
  • 3 tbsp (45 ml) coarsely chopped garlic
  • 1 small onion, finely chopped
  • 1/2 tsp (2 ml) fresh ground black pepper
  • 6 oz (168 grm). green beans, diced
  • 4 oz (112 grm). fresh or frozen corn kernels
  • 2 tbsp (30 ml) soy sauce
  • 2 tsp (10 ml) thai green curry paste
  • Garnish:
  • 3 scallions
  • 1 cucumber, peeled,sliced in half,and with seeds removed
  • 1 lime
  • Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
  • Heat a wok or large frying pan over high heat and add the oil.
  • When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
  • Add the green beans and corn and continue to stir-fry for 3 minutes.
  • Add the cold cooked rice and stir-fry for 5 minutes.
  • Add the soy sauce and curry paste and stir-fry for 2 minutes.
  • Garnish with the scallions, cucumber, and lime, and serve hot.

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