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Wednesday, January 9, 2013,11:13 PM by
V.Chitralekha

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SAVOURY FRIED RICE

This is a typical Thai street food, eaten at all times of the day. The recipe can be adapted to use the available vegetables. You can also add meat or shellfish.
Serves :
2

Preparation Method :

  • Heat the oil in a wok or large, heavy frying pan. Add the garlic and cook over 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 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 chilli 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.

INGREDIENTS

  • 2 tablespoons Cooking oil
  • 2 garlic cloves, finely chopped
  • 1 small fresh red chilli, seeded and finely chopped
  • 50 grams cashew nuts, toasted
  • 50 grams desiccated (dry unsweetened shredded) coconut, toasted
  • ½  teaspoon palm sugar or light muscovado (brown) sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 egg
  • 115 grams green beans, sliced
  • ½ spring cabbage or 115 grams spring greens (collards) or pak choi (bok choy), shredded
  • 100 grams jasmine rice, cooked
  • Lime wedges, to serve

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