Thai Red Curry Fried Rice
Ingredients
- *2 tbs red curry paste (my homemade preferable ? but can use store bought)
- *400g left over rice
- *1 cup of vegetables of choice cut into uniform cubes or chunks - I used daikon, 3 types of mushroom, snow peas
- *1.5 tbs light soy sauce
- *handful of Thai basil leave OPTIONAL
- *Garnish with any or all of the following: coriander leaves, fried shallot, fried garlic, fresh red chilli
- VEGAN SCRAMBLED EGG—
- *150g mashed Tofu of choice (if you want to reaaaaally create a realistic egg replacement, go to an Asian grocer and buy 'medium tofu')
- *0.5 tsp kala namak salt (kala namak gives a vibrant eggy taste - if you can't get it just use regular salt)
- *0.25 tsp ground turmeric for colour (OPTIONAL)
Preparation
In a wok or pan, add 1tbs oil, stir fry each batch of vegetables on high heat one by one setting them aside on a plate once done. This is a little tiresome but will make your final dish like a proper restaurant quality.
Add 1 more tbs oil to the wok, reduce heat to medium and stir fry curry paste for 5 mins (add splashes of water if it begins to dry out). Add rice, turn heat to max and stiry fry for 2-3 mins. Add veggies, stir. Add tofu egg, stir. Season with soy sauce. Turn heat down add Thai basil if using, mix well. Garnish with your choice of garnishes