{Savory Thai Fried Rice}
2 tablespoons vegetable oil
2 garlic cloves, minced
1 small fresh red chili, seeded and finely chopped
½ cup cashes nuts, toasted
2/3 cup dry unsweetened shredded coconut, toasted
½ teaspoon light brown sugar
2 tablespoon light soy sauce
1 tablespoon rice vinegar
1 egg
1 cup green beans, sliced
½ cup spring cabbage or bok choy cabbage, shredded
2 cups jasmine rice, cooked
lime wedges
Heat the oil in a wok or large skillet. Add the garlic and cook over medium heat until golden. Add the red chili, cashew nuts and toasted coconut and stir-fry briefly. Stir in sugar, soy sauce and rice vinegar. Toss over the heat for 1-2 minutes. Push the stir-fry to one side of the pan and break the egg into the empty side. When the egg is almost set stir in into the garlic and chili mixture. Add the green beans, greens and cooked rice. Stir over the heat until the greens have just wiled, then spoon into a dish to serve. Offer the lime wedges separately, for squeezing over the rice.
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