|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
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
- bowls – 4 small, 1 medium
- egg flip or wooden spoon
- 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
|What to do
- 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.