Chilli Fried Rice
|Vegetable oil||2 Teaspoon|
|Fresh red chilies||2 , chopped|
|Thai red curry paste||1 Tablespoon|
|Onions||2 , sliced|
|Rice||10 1⁄2 Ounce, cooked (1 1/2 Cups, 330 Gram)|
|Green beans/Snake beans, yard-long variety||4 Ounce, chopped (125 Gram)|
|Baby bok choy||4 Ounce, blanched (125 Gram Chinese Greens)|
|Lime juice||3 Tablespoon|
|Thai fish sauce||2 Teaspoon (Nam Pla)|
1. Heat oil in a wok or frying pan over a high heat, add chillies and curry paste and stir-fry for 1 minute or until fragrant. Add onions and stir-fry for 3 minutes or until soft.
2. Add rice, beans and bok choy (Chinese greens) to pan and stir-fry for 4 minutes or until rice is heated through. Stir in lime juice and fish sauce.