Iron-Rich: Thai Fried Rice

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
8		Garlic cloves - minced
1 cup	146g / 5.1oz	Broccoli florets
3 cups	711ml	Mushrooms - sliced
2 cups	320g / 11oz	Thai rice - cooked, chilled
		OR long grain
4 teaspoons	20ml	Fish sauce - or soy
1/2 teaspoon	2.5ml	Granulated sugar
1/4 teaspoon	1.3ml	Pepper
1/4 cup	36g / 1.3oz	Fresh coriander - chopped
10		Cucumber - thin slice
2		Green onions - halved lengthwise
1/2		Lime - cut in wedges

Recipe Instructions

In large non-stick skillet, heat oil over medium-high heat; cook garlic and broccoli for about 1 minute or until garlic is golden.

Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright green and mushrooms are softened.

Stir in rice; cook, pressing rice against side of wok with back of spoon, for 2 minutes or until heated through.

Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.

Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber slices around edges. Garnish with green onions. Serve with lime wedges.

TIP: for two cups of Thai rice, rinse 2/3 cup rice under cold running water until water runs clear. In saucepan, bring rice and 1-1/3 cups water to boil. Cover and reduce heat to low; simmer for 20 minutes.

Living Test Kitchen, Canadian Living [magazine] Feb 96

Source:
Irene Howard

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.