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Fried Rice


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4 cups cooked Jasmine rice

3 spring onions, finely sliced

3 eggs

1 Tablespoon red curry paste

¼ bunch garlic chives, chopped

fish sauce, to taste

1 garlic clove, chopped

2 shallots, finely sliced

3 stalks celery, finely chopped

Salt

150g bean sprouts

½ bunch Thai basil

vegetable oil


In a wok heat a little oil and add the eggs. Loosely scramble and add a splash of fish sauce. Spoon onto a plate and set aside. Heat a little oil in a wok and add the shallot, garlic and celery.  Toss until tender and add the curry paste. Add the rice and toss well until warmed and add the bean sprouts and fish sauce. Add the herbs and egg and season to taste if needed. Spoon into a serving bowl and garnish with spring onion and Thai basil.

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