Thai-Style Vegetable Fried Rice

Not terribly authentic but terrifically tasty, our Thai-inspired fried rice is the ultimate solution for clearing leftovers and "bits and pieces" from the fridge. You can of course use any vegetables you like but remember to adjust cooking times accordingly. 

Place a large skillet (non-stick is best but not required) over a medium-high flame and heat for a minute or so. When the pan is very hot drizzle in around 3-4 T. coconut, peanut or vegetable oil. Swirl to coat the pan and immediately 3-5 whole dried red chilies. In a matter of seconds the chilies will turn dark. remove them from the skillet and set aside. Toss in 1 peeled and diced carrot, 1 diced zucchini and 1 small onion, also diced. Stir-fry for a couple of minutes and add 6 cloves of chopped garlic.

Now pour in 4 beaten eggs and cook until just set, stirring to break into pieces. Vegans can leave out the eggs and substitute 1 cup diced firm tofu. Add 4-5 cups cooked brown rice, stirring for 1 minute. Return the fried chilies to the skillet as well.

Lastly, add all at once 2 T. fish sauce or tamari or soy sauce, 2 T. sweet chili sauce (in the Asian section of most supermarkets), a few dashes of cayenne pepper and 1 diced tomato. Stir and cook for just a few seconds. Remove from heat and stir in 4 chopped scallions and the juice of 1 large lime

Serve hot, garnished profusely with chopped roasted peanuts.


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