VEGGIE FRIED RICE (KHAO PAD)
Anytime, anywhere in Thailand you will come across a street vendor serving fried rice (most of the time very, very yummy).
Very convenient in the kitchen too: frying rice leftover from the day before (stored overnight in the fridge) results in a crispy, perfectly, maintained texture and preparation won't take longer than a few minutes.
INGREDIENTS (serves 4)
4 cups cooked black rice
1 cup string beans, diced
1 cup baby corn, diced
1 cup carrots, diced
1 cup tomatoes, diced
1 cup bell peppers
2 cups cabbage, diced
1/2 cup chives, minced
1/2 onion, sliced
2 tbsp cooking oil
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp sugar
Dice all vegetables to about 1/4" each.
Pre-heat a pan to a medium temperature. Add oil.
Add onion, garlic and chillies, sauté until onions turn golden brown.
Add all vegetables (except for the tomatoes), stir for one minute and then pour half a cup of water. Bring to a boil so the vegetables can soften.
It is key to keep stirring and let the water absorb. Fried rice is supposed to be dry.
Add tomatoes and season with oyster sauce, soy sauce and sugar.
According to your taste you can add more soy sauce (savory) or sugar (sweet).
Add the cooked black rice and stir for 1-2 more minutes.
Turn of the heat.
Add chives and stir.
SCOOP OUT AND ENJOY!