Thai Veggie Fried Rice
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1419.54 ml cooked jasmine rice, cold to the touch
- 236.59 ml peas, frozen and thawed
- 2 garlic cloves, chopped
- 1 red pepper, chopped
- 59.16 ml canola oil
- 9.85 ml fresh ginger, minced
- 2 large eggs, lightly beaten
- 1 medium tomatoes, fresh, rough chopped
- 29.58 ml hot chili paste
- 29.58 ml light soy sauce
- 14.79 ml fresh lime juice
- scallion, chopped for garnish
directions
- Heat oil in a large skillet or wok.
- Add ginger and garlic and stir fry for 1-2 minutes.
- Remove with a slotted spoon and set aside.
- In the same pan add peas and red pepper.
- Stir fry for 2 minutes until slightly softened.
- Remove and set aside.
- Add the cold rice to the skillet and heat thoroughly.
- With a spoon make a hole in the center of the rice pushing the rice to the sides.
- Add the beaten eggs into the center without touching the rice.
- Stir the eggs until pretty well set then start incorporating the rice into them.
- Add the chopped tomatoes.
- Return the reserved ginger, garlic, peas and red pepper to the pan.
- Mix in the chili paste, soy sauce and lime juice.
- Serve with chopped scallions as a garnish.
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Reviews
-
A very easily prepared fried rice dish, with a nice spicy bite to it. The secret is always in doing your prep beforehand. I had cooked rice previously and put it in the freezer, I always try to have rice handy in this manner for fried rice. I used two small tomatoes, and added a finely chopped small zucchini, otherwise I followed the recipe exactly. This was a lovely dinner, quickly prepared in my electric wok, thank you Dedee! This recipe was made for PAC Fall 2011
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<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>