Thai Fried Rice with Vegetable Ribbons

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 carrot, cut into julienne strips
• 1 leek, cut into julienne strips
• 1/2 cup snow peas, cut into julienne strips
• 2 teaspoons peanut oil
• 2 cups cooked rice
• 1 lime, juice of, and pulp of
• 1 teaspoon honey
• 1/4 teaspoon hot pepper sauce, to taste
• 1 tablespoon peanut butter
• 2 tablespoons minced fresh basil or 2 tablespoons mint (optional)

Directions:

1. Set a strainer in the sink and place carrot, leek, and pea strips in it.
2. Pour boiling water over vegetables for about 12 seconds.
3. Set vegetables aside.
4. In a large nonstick skillet, heat oil over medium heat.
5. Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
6. (Do not crowd the pan; cook in two batches, if necessary).
7. In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
8. Add to rice mixture and toss well to combine.
9. Serve hot.

Reviews

[dianegrapegrower]

The recipe instructions reference garlic, but there is none in the ingredient list. And there is no ingredient with salt - normally Thai food would have fish sauce or soy sauce. So we found this a bit bland. The small amount of hot pepper sauce was not enough to perk it up.

D

[WhoKnew?]

Served this as an accompaniment to Easy Plum Sauce #172468 with chicken. I used regular veggies so stir-fried them tender-crisp in little oil & followed the recipe from step 5 to the end. I had only dried basil so used it--I would not make that mistake again! The sauce was slightly sweet, tangy, and pretty spicy with the Tabasco-made the rice very good on its own & my version wasn't at all saucy. Family liked it; I would make this again (with fresh basil!).