Thai Red Curry Fried Rice
Ingredients
- 2 tbs red curry paste (homemade preferred or store bought)
- 400g leftover rice
- 1 cup vegetables of choice, cut into uniform cubes or chunks (e.g., daikon, mushrooms, snow peas)
- 1.5 tbs light soy sauce
- handful of Thai basil leaves (optional)
- Garnish: coriander leaves, fried shallot, fried garlic, fresh red chilli (any or all)
Vegan scrambled egg
- 150g mashed tofu of choice
- 0.5 tsp kala namak salt (or regular salt)
- 0.25 tsp ground turmeric for colour (optional)
Preparation
Use leftover rice that has been refrigerated for a day or two; do not use fresh rice to avoid a sticky mess.
In a wok or pan, add 1 tbs oil and stir fry each batch of vegetables on high heat one by one, setting them aside on a plate once done.
Add 1 more tbs oil to the wok, reduce heat to medium, and stir fry the curry paste for 5 minutes, adding splashes of water if it dries out.
Add the rice, turn heat to maximum, and stir fry for 2-3 minutes.
Add the cooked vegetables and stir.
Add the vegan scrambled egg and stir.
Season with soy sauce.
Turn heat down, add Thai basil if using, and mix well.
Garnish with coriander leaves, fried shallot, fried garlic, or fresh red chilli as desired.