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Thursday, April 22, 2010


2 tbsp cooking oil
2 cups cooked jasmine rice
1 garlic clove, minced
2 fresh red/green Thai chillies, chopped
1/4 cup broccoli thinly sliced
1/4 cup long beans thinly sliced
1/2 cup onion thinly sliced
1/4 cup baby corn thinly sliced
1/8 cup red bell pepper thinly sliced
1/8 cup green bell pepper thinly sliced
1/4 cup carrot, julienne d
1/4 cup scallions, thinly sliced

Sauce mixture:
2 tbsp mushroom-flavored soy sauce
1 tbsp lime juice
1/2 tsp. white pepper, ground
1/2 tsp. sugar

1 tomato, diced, for garnish

1 cucumber, sliced, for garnish
1/8 cup cashew nuts (roasted in oil)
16 Thai basil leaves (preferably kra phao basil)

Heat oil over medium heat and fry garlic and chilies until garlic is light brown. Add onions, long beans, carrot, scallions,broccoli,baby corn, bell pepper(red & green) and stir. Cook 1 minute and add rice. Stir to combine and fry 1 minute. Add sauce mixture and stir until evenly distributed. Add basil leaves & cashew, stir, and remove from heat. Serve garnished with tomato and cucumber and a few basil leaves.

Do not use freshly cooked rice for this recipe, or it will become gummy after cooking in the wok. Prepare the rice, let it cool and dry out, and then place it in the freezer for 2 hours. This should help dry the rice to a sufficient state. If the rice is still too wet, it will stick together.

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