THAI VEGGIE FRIED RICE
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
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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