Name: Red curry fried rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (80ml) vegetable oil; 200 gram green beans, trimmed, cut into 3cm lengths; 2 large onions, chopped; 2 clove garlic, chopped; 1 tablespoon red curry paste; 500 gram cooked prawns, peeled, deveined, tails intact; 3 eggs, lightly beaten; 4 cup cold steamed rice (1 1/2 -2 cups raw); 1 cup coriander; 1 tablespoon fish sauce

Red curry fried rice

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

1/3 cup (80ml) vegetable oil

200 gram green beans, trimmed, cut into 3cm lengths

2 large onions, chopped

2 clove garlic, chopped

1 tablespoon red curry paste

500 gram cooked prawns, peeled, deveined, tails intact

3 eggs, lightly beaten

4 cup cold steamed rice (1 1/2 -2 cups raw)

1 cup coriander

1 tablespoon fish sauce

Method

1.Heat oil in a large wok on high. Add green beans, onion and garlic; stir-fry 2 minutes, until garlic is coloured but not browned. Add curry paste; stir well to mix through.

2.Add prawns. Push all ingredients to sides of wok to make a well in centre of mixture. Add egg; cook, stirring, 2 minutes, until set.

3.Add rice to wok; stir-fry 2 minutes, until heated through. Add coriander and fish sauce; stir-fry 1 minute. Serve.

Cold rice is best because the grains remain separate during frying. Cook it the night before. Spread onto a large tray, cover with plastic wrap and chill until ready to use.
Note

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