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THAI STYLE FRIED RICE

PREP TIME

5 mins plus 24 hours fridge time for the best-fried rice

INGREDIENTS

1 cup white long-grain rice

2 tsp vegetable oil

2 eggs, lightly whisked

2 tbsp TFC Garlic, Chilli and Thai Basil Paste

2 bacon rashers, chopped

100 g chopped green prawn

1 carrot, peeled and grated

1/2 cup frozen peas

1 tbsp soy sauce

100g pineapple pieces

sesame seeds, to serve

METHOD

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool ( the best-fried rice leave the rice in the fridge overnight)
2. Heat oil in a non-stick wok or large frying pan over medium heat. Add eggs. Swirl over the base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add the paste to the wok and saute for 1 min; add bacon and prawn pieces to the wok; cook 4 minutes until lightly golden. Add carrot. Stir fry for 1 minute. Add peas, pineapple and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with shallots. Serve immediately.

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