Dedee Royale's Note:
Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.
My Private Note
Units: US | Metric
- 6 cups cooked jasmine rice, cold to the touch
- 1 cup peas, frozen and thawed
- 2 garlic cloves, chopped
- 1/2 red pepper, chopped
- 4 tablespoons canola oil
- 2 teaspoons fresh ginger, minced
- 2 large eggs, lightly beaten
- 1 medium tomato, fresh, rough chopped
- 2 tablespoons hot chili paste
- 2 tablespoons light soy sauce
- 1 tablespoon fresh lime juice
- scallion, chopped for garnish
- 1Heat oil in a large skillet or wok.
- 2Add ginger and garlic and stir fry for 1-2 minutes.
- 3Remove with a slotted spoon and set aside.
- 4In the same pan add peas and red pepper.
- 5Stir fry for 2 minutes until slightly softened.
- 6Remove and set aside.
- 7Add the cold rice to the skillet and heat thoroughly.
- 8With a spoon make a hole in the center of the rice pushing the rice to the sides.
- 9Add the beaten eggs into the center without touching the rice.
- 10Stir the eggs until pretty well set then start incorporating the rice into them.
- 11Add the chopped tomatoes.
- 12Return the reserved ginger, garlic, peas and red pepper to the pan.
- 13Mix in the chili paste, soy sauce and lime juice.
- 14Serve with chopped scallions as a garnish.
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Nutritional Facts for Thai Veggie Fried Rice
Serving Size: 1 (272 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 466.5
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 1.9 g
- Cholesterol 93.0 mg
- Sodium 740.5 mg
- Total Carbohydrate 65.1 g
- Dietary Fiber 5.6 g
- Sugars 4.3 g
- Protein 12.0 g