Vegetarian Thai Fried Rice
Easy
< 20 Minutes
Serves 4
Vegetarian Thai Fried Rice
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Drain rice, then place in a mesh sieve and rinse under cold running water. Drain well, then spread out on a tray to cool. Refrigerate for at least 1 hour.
Heat a large wok over a medium heat. Add oils and swirl to coat. Stir-fry onion, capsicum and corn for 4 minutes, or until almost tender. Add cabbage and garlic and stir-fry 1 minute longer or until vegetables are tender.
Add ginger, lemongrass and curry paste and stir-fry for 1 minute longer. Add rice, peas, green onions, tofu, ketjap manis and soy sauce. Continue cooking, tossing until heated through. Add bean sprouts and toss to combine.
Divide between serving bowls and top with extra sliced green onion. Serve with lime wedges.
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Vegetarian Thai Fried Rice
Easy
< 20 Minutes
Serves 4
N/A
Ingredients
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Drain rice, then place in a mesh sieve and rinse under cold running water. Drain well, then spread out on a tray to cool. Refrigerate for at least 1 hour.
Heat a large wok over a medium heat. Add oils and swirl to coat. Stir-fry onion, capsicum and corn for 4 minutes, or until almost tender. Add cabbage and garlic and stir-fry 1 minute longer or until vegetables are tender.
Add ginger, lemongrass and curry paste and stir-fry for 1 minute longer. Add rice, peas, green onions, tofu, ketjap manis and soy sauce. Continue cooking, tossing until heated through. Add bean sprouts and toss to combine.
Divide between serving bowls and top with extra sliced green onion. Serve with lime wedges.