Thai Green Fried Rice Recipe

Thai Green Fried Rice

Sorrel Scott

30 mins

2 people

Ingredients

125g white basmati rice
50g coconut cream
1 carrot
1 yellow pepper
A head of broccoli
1 chilli
60g peanuts
1 lime
A handful of coriander
1 tbsp Thai green curry paste
2 tbsp tamari
15g coconut flakes

Prep: 15 mins | Cook: 20 mins

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Method

1. Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Crumble in the coconut cream. Pour in 250ml hot water and add a pinch of salt. Pop on a lid and bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed the water and becomes tender. Take the pan off the heat and let it sit, lid on, for 5 mins to steam and finish cooking the rice.

2. While the rice is cooking, trim the carrot and finely chop it (no need to peel unless you prefer to). Halve the pepper and scoop out the seeds and white pith. Roughly chop it. Trim the dry end off the broccoli, then finely chop the stalk and break the head into small florets. Finely chop the chilli, scooping out the white pith for less heat.

3. When the rice is steaming, with the heat off, place a large frying pan or wok on a medium-high heat. Pour in 2 tbsp oil, then add the carrot, pepper and broccoli. Fry, stirring often, for 5 mins till the veg have softened.

4. While the veg cook, roughly chop the peanuts. Cut the lime into wedges. Finely chop a few sprigs of coriander.

5. Add the Thai green curry paste, chilli and tamari to the veg and stir well. Add half of the chopped coriander and half the peanuts. Tip in the cooked rice and fold everything together. Cook and stir for 2 mins.

6. Taste the rice and add more salt, if you think it needs it. Scoop the rice into warm bowls. Sprinkle over the coconut flakes, the remaining peanuts and coriander. Serve with the lime wedges to squeeze over.

7. Adding Flavour
If you want to add an extra layer of flavour to your fried rice, toast the coconut flakes and peanuts, separately, in a clean, dry frying pan for 2-3 mins till just browned and nutty smelling. The toasted nuts will have an extra richness that will pair deliciously with the Thai flavours.