1 1/2 cup long grain white rice
2 tbsp oil
3 tbsp chopped garlic
1 small onion,finely chopped
1/2 tsp black pepper
6 oz runner beans or french beans, diced
4 oz fresh or frozen sweetcorn
2 tbsp light soy sauce
2 tsp thai green curry paste
TO GARNISH:
3 spring onions
1 cucumber
1 lime
1.Cook the rice according to instructions. Spread it out on a baking tray and allow it to cool thoroughly, then put it in the refrigerator for at least 3 hours or more
2. Prepare the garnishes: cut the spring onions on a slight diagonal into 1 inch lenghts. Peel the cucumber, then slice it in half lenght-ways and remove the seeds with a teaspoon. Cut the lime into wedges. Set aside.
3.Heat a wok over high heat and add the oil. When it is very hot and slightly smoking, add the garlic,onion and black pepper and stir fry for 2 minutes. Then add the beans and sweetcorn and continue to stir fry for 3 minutes.
4. Add the cooked rice and stir fry for 5 minutes. Finally, add the light soy sauce and curry paste and stir fry for 2 minutes. Turn on to a platter, garnish with the spring onions,cucumber slices and lime wedges .
serve ..
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This post was written by admin on November 27, 2010
