I can't remember how many times I tried to make fried rice back when I started cooking on my own before I learned that cold rice is the key to keep in from sticking together into one lump. It was a great day. Fried rice is a great way to use up extra rice, but I usually try to make a few extra cups so I can make fried rice on Asian night. This recipe has wonderful flavour, and the key is the coconut. Make sure you toast it but don't burn it.INGREDIENTS
- 1/2 cup raw cashews
- 2/3 cup unsweetened coconut
- 2 tbsp oil
- 2 garlic cloves, minced
- 1/2 tsp red curry paste (or more to taste)
- 4 cups cooked jasmine rice, cold
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 1 cup frozen French cut green beans, thawed
- 2 baby bok choy, thinly sliced
- 3 green onions, sliced
- 1 vegan omelet, rolled and sliced (optional)
- juice of 1 lime
METHOD
1. Heat a wok over medium heat. Dry fry the cashews and coconut, stirring constantly, for a minute or so, until lightly golden and fragrant. Set aside.
2. Increase heat to med-hi and add oil. Stir fry garlic for 30 seconds, until lightly golden, then add in curry paste and rice and fry for a few mins, until heated through.
3. Add brown sugar, sauces, and vinegar and mix well. Add in beans and bok choy and fry until bok choy is wilted but still nice and green. Add in onions, coconut, and cashews and cook for a few mins more.
4. Mix in omelet slices and lime juice and serve.