Thai Veggie Fried Rice

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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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 tomatoes, fresh, rough chopped
• 2  tablespoons  hot chili paste
• 2  tablespoons light soy sauce
• 1  tablespoon fresh lime juice
•  scallion, chopped for garnish

Directions

1. Heat oil in a large skillet or wok.
2. Add ginger and garlic and stir fry for 1-2 minutes.
3. Remove with a slotted spoon and set aside.
4. In the same pan add peas and red pepper.
5. Stir fry for 2 minutes until slightly softened.
6. Remove and set aside.
7. Add the cold rice to the skillet and heat thoroughly.
8. With a spoon make a hole in the center of the rice pushing the rice to the sides.
9. Add the beaten eggs into the center without touching the rice.
10. Stir the eggs until pretty well set then start incorporating the rice into them.
11. Add the chopped tomatoes.
12. Return the reserved ginger, garlic, peas and red pepper to the pan.
13. Mix in the chili paste, soy sauce and lime juice.
14. Serve with chopped scallions as a garnish.