Chatuchak Fried Rice

3 ounces sugar snap peas or snow peas, trimmed and blanched
1 tablespoon sunflower oil
3 shallots, chopped finely
2 garlic cloves, crushed
1 red chili, deseeded and chopped finely
1 inch piece of ginger root, shredded finely
1/2 green bell pepper, deseeded and sliced finely
3 baby eggplants, quartered
6 corncobs, halved lengthwise and blanched
1 tomato, cut into 8 pieces
1 1/2 cups bean sprouts
1 tomato cut into eight pieces
3 cups cooked thai jasmine rice
2 tablespoons tomato ketchup

Heat the oil in wok or large, heavy skillet over a high heat. Add the shallots, garlic, chili, and ginger. Stir until the shallots have softened.

Add the green bell pepper and baby eggplants and stir. Add the sugar snap peas or snow peas, baby corncobs, tomato, and bean sprouts. Stir for 3 minutes.

Add the rice, and lift and stir with two spoons for 4-5 minutes, until no more steam is released. Stir in the tomato ketchup and soy sauce.

Serve immediately, garnished with cilantro leaves and lime wedges to squeeze.

This recipe serves: 4



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