Description:

Thai Vegan Fried Rice

Source:

Martha Purdy

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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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