Fried rice is one of my ultimate comfort foods and this Thai version of fried rice is particulary tasty. I sometimes add Chinese barbeque pork and I am pretty flexible with the vegetable combination – whatever happens to be in the fridge.

Season:  All year

Type:  Big dishes

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  peas, broccoli, spring onion, garlic, eggs, coriander

Recipe source: Lou’s recipe

• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife
• wok or large non-stick frying pan
• scales
• bowls – 4 small, 1 medium
• egg flip or wooden spoon
• juicer
• serving dishes

• 2 tablespoons canola oil
• 2 tablespoons red curry paste
• 2 teaspoons caster sugar
• 200 g firm tofu or cooked chicken, shredded
• 250 g vegetables (broccoli, shelled peas, snow peas, sugar snap peas, beans, capsicum, corn)
• 2 eggs
• 800 g cooked jasmine (long-grain) rice
• 1 tablespoon fish sauce
• 6 spring onions
• ¼ cup coriander leaves
• 1 lime

• Set out your equipment and ingredients.
• Prepare the vegetables by slicing or cutting into thickness of the same size to ensure even cooking and put in the medium bowl.
• Cut the tofu into bite-sized pieces and put in a small bowl.
• Break the eggs into a small bowl and whisk lightly.
• Juice the lime and put in a small bowl.
• Peel back the papery covering of the spring onion and finely slice, then put in a small bowl.
• Heat the wok or frying pan over high heat and add the oil, curry paste and sugar and cook until fragrant (about 1 minute).  Add the tofu (or chicken) and vegetables and stir-fry for about 3 minutes.
• Add the rice and mix together so that the rice is coated with the curry mixture, make a hole in the middle of the rice and pour the rice into it.  When the egg begins to set start to mix the egg into the rice.
• Add the fish sauce and lime juice and toss to combine. Taste and adjust the seasoning if necessary.