Thai fried curried rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Safflower oil. |
| 2 | tablespoons | Red curry paste. |
| 8 | ounces | Broccoli, steamed. |
| 1 | cup | Cauliflower, steamed. |
| 2 | pounds | Cooked long grain rice (2 cups). |
| 2 | tablespoons | Finely chopped shallots. |
| 2 | Red chilies, seeded and finely chopped. | |
| 2 | mediums | Onions, finely chopped. |
| 1 | tablespoon | Lemon or lime juice. |
| 1 | tablespoon | Soya sauce. |
Directions
Method
1. Heat the oil in a wok or large frying pan and stir the curry paste for 3 minutes. Add the steamed vegetables and stir fry until well heated through. Add the rice, mix well and continue to stir fry until heated through. Transfer to a serving dish.
2. Sprinkle shallots over the top with chilies.
3. Sprinkle with chopped onions, lemon juice and soya sauce before serving.
Shared by: Jim Anderson