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Thai Vegan Fried Rice (Khao Phad Jay)

6 cups cooked long-grain rice (for uncooked rice, see step 1)
2 tablespoons vegetable oil
3 tablespoons coarsely chopped garlic
1 small onion, finely chopped
12 teaspoon fresh ground black pepper
6 ounces green beans, diced
4 ounces fresh or frozen corn kernels
2 tablespoons soy sauce
2 teaspoons thai green curry paste
3 scallions
1 cucumber, peeled,sliced in half,and with seeds removed if they are watery
1 lime


To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight. 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.

Source: www.food.com