Ingredients Jump to Instructions ↓

  1. 6 cups cooked long-grain rice (for uncooked rice, see step 1)

  2. 2 tablespoons vegetable oil

  3. 3 tablespoons coarsely chopped garlic

  4. 1 small onion , finely chopped

  5. 1/2 teaspoon fresh ground black pepper

  6. 6 ounces green beans , diced

  7. 4 ounces fresh or frozen corn kernels

  8. 2 tablespoons soy sauce

  9. 2 teaspoons thai green curry paste

  10. 3 scallions

  11. 1 cucumber , peeled,sliced in half,and with seeds removed if they are watery

  12. 1 lime

Instructions Jump to Ingredients ↑

  1. To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.

  2. Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.

  3. Heat a wok or large frying pan over high heat and add the oil.

  4. When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.

  5. Add the green beans and corn and continue to stir-fry for 3 minutes.

  6. Add the cold cooked rice and stir-fry for 5 minutes.

  7. Add the soy sauce and curry paste and stir-fry for 2 minutes.

  8. Garnish with the scallions, cucumber, and lime, and serve hot.


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