I’m always surprised when I remember that Thai Fried Rice has tomato sauce in it! But it does make it quick an easy to make. This version is completely vegetarian except for the addition of some chopped bacon (because I had some).
It’s a great way to use up leftover rice and is a satisfying and yummy dish in it’s own right.
Ingredients:
1 onion finely diced
1 carrot diced
Handful of green beans chopped
1/4 cup corn kernels
1 tomato cut into sixths
1/2 cucumber cut into half moon pieces
1 beaten egg
2 rashers bacon, rind removed and diced (optional)
1.5-2 cups cooked rice, preferably chilled from fridge (jasmine best, but any leftover rice will do)
2 tablespoons tomato sauce
1 teaspoon Thai red curry paste
1/2 tablespoon soy sauce
1 tablespoon vegetable oil
Coriander to garnish
Lime to serve
Method:
1. Heat oil in a wok or frying pan, fry curry paste until fragrant, add onion, carrot and bacon if using and cook until carrot is cooked. Add green beans and cook for a minute.
2. Mix tomato sauce and soy sauce together and add to carrot mixture.
3. Move vegetable mixture to side of pan , add beaten egg and scramble before mixing through rice.
4. Add rice, then corn, tomato and heat through until green beans are softened and rice is warm.
5. Garnish with cucumber and coriander. You can also throw in some shredded baby spinach leaves if you want to up the green content. Eat with a squeeze of lime! Leftovers are great for lunch too.
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