Thai Fried Rice with Vegetable Ribbons
photo by dianegrapegrower
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 carrot, cut into julienne strips
- 1 leek, cut into julienne strips
- 118.29 ml snow peas, cut into julienne strips
- 9.85 ml peanut oil
- 473.18 ml cooked rice
- 1 lime, juice of, and pulp of
- 4.92 ml honey
- 1.23 ml hot pepper sauce, to taste
- 14.79 ml peanut butter
- 29.58 ml minced fresh basil or 29.58 ml mint (optional)
directions
- Set a strainer in the sink and place carrot, leek, and pea strips in it.
- Pour boiling water over vegetables for about 12 seconds.
- Set vegetables aside.
- In a large nonstick skillet, heat oil over medium heat.
- Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
- (Do not crowd the pan; cook in two batches, if necessary).
- In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
- Add to rice mixture and toss well to combine.
- Serve hot.
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Reviews
-
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!).
RECIPE SUBMITTED BY
Dancer
Guelph, 0