Thai Fried Rice/ Khao Phat (Vegetarian)

Thai spicy fried rice is hot and spicy, typically Thai preparation with goodness of vegetable, crunch of cashews-currents and aromatic flavor of cilantro. This recipe is quick, heavenly delicious and best vegetarian dinner! Just be sure to have your ingredients prepped and placed near the stove before you start cooking as this dish come very quickly once started. Serve hot with accompaniments like cucumber slices, tomato slices, lime, green onion or coriander.

Cuisine: Thai | Recipe Category: Lunch & Dinner
Prep Time: 20 Minutes | Cook Time: 10 Minutes | Serving: 4

Ingredients

Table 1

1.	Onion, chopped	1 cup / 1 medium
2.	Green bell pepper, chopped	½ cup
3.	Red, bell pepper, chopped	½ cup
4.	Carrot, sliced	½ cup/ 1 large
5.	Beans, chopped	10-12 pc
6.	Zucchini, chopped	½ cup / 1 medium
7.	Broccoli, cut into bite-size florets	¼ cup
8.	Snow Peas	8-10 pc
9.	Baby corn, halved diagonally	6-8 pc
10.	Peas	½ cup
11.	Spring onion, chopped	½ cup
12.	Garlic, minced	1 Tbsp.
13.	Coriander , chopped	½ cup

Table 2

1.	Jasmine rice, or Basmati rice, cooked and chilled	4 cup (1 cup dry rice yield slightly more than 2 cups of cooked rice)
2.	Curry powder	3  Tbsp.
3.	Chili-garlic sauce	1-2 Tbsp. (As per taste)
4.	Low sodium Soy sauce or Tamari Sauce	3 Tbsp.
5.	Thai red chilies or dry chilies	2-3 pc
6.	Coconut oil or Sesame oil (or any good quality vegetable oil)	4 Tbsp.
7.	Salt	To  taste
8.	Cashews, roasted,	½ cup
9.	Black currents, optional	2 Tbsp.

Step By Step Instruction: [Hide Images]

1. Chop or dice all the veggies from table one in any shape and size you like. Keep them ready and set aside.
2. Wash rice and cook. Chilled before using them or refrigerate to cool down completely, leftover rice works very well. Set aside. keep everything ready before you go on the flame.
3. Heat a large wok or non-stick frying pan over medium heat. Once the pan is hot enough, that a drop of water sizzles on contact, add coconut oil.
4. In hot oil add chilies and garlic; sauté until fragrant.
5. Add chopped onion, bell peppers, carrots, beans and zucchini; sauté until onion turns translucent.
6. Add chopped baby corn, snow peas, green peas and broccoli. Sauté stirring constantly for 3 to 5 minutes.
7. Add spring onion, cashews, currents, curry powder, chili-garlic sauce, soy sauce and salt; cook stirring continuously for 30-60 seconds. 
8. Add the rice and chopped cilantro to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes. Adjust the seasoning before transferring to serving bowl.
9. I garnished with cucumber slices, julienne carrot, lettuce and served hot with Thai tea.

Quick Tips

1. Brown jasmine rice or jasmine rice works the best but basmati rice also works too.
2. Using varieties of vegetable is always a choice. You can use what is available to make your dish more healthy and colorful.
3. To keep rice from sticking, make sure wok is very hot and well oiled.