THAI VEGGIE FRIED RICE

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Thai Veggie Fried Rice image

Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.

Provided by Dedee Royale

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cooked jasmine rice, cold to the touch
1 cup peas, frozen and thawed
2 garlic cloves, chopped
1/2 red pepper, chopped
4 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 large eggs, lightly beaten
1 medium tomatoes, fresh, rough chopped
2 tablespoons hot chili paste
2 tablespoons light soy sauce
1 tablespoon fresh lime juice
scallion, chopped for garnish

Steps:

  • Heat oil in a large skillet or wok.
  • Add ginger and garlic and stir fry for 1-2 minutes.
  • Remove with a slotted spoon and set aside.
  • In the same pan add peas and red pepper.
  • Stir fry for 2 minutes until slightly softened.
  • Remove and set aside.
  • Add the cold rice to the skillet and heat thoroughly.
  • With a spoon make a hole in the center of the rice pushing the rice to the sides.
  • Add the beaten eggs into the center without touching the rice.
  • Stir the eggs until pretty well set then start incorporating the rice into them.
  • Add the chopped tomatoes.
  • Return the reserved ginger, garlic, peas and red pepper to the pan.
  • Mix in the chili paste, soy sauce and lime juice.
  • Serve with chopped scallions as a garnish.

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