Recipe

Thai Style Choi Veggie Fried Rice

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Thai Style Choi Veggie Fried Rice

loads and loads of flavor in this palm and soy fried rice with crispy tofu, crunchy peanuts, pak choi and edamame, jasmine rice, east meets west wonder.




Ingredients to serve 2

  • 150g x Jasmine Rice
  • 100g x Tenderstem Broccoli - chopped
  • 100g x Edamame - take from freezer
  • 100g x Green Beans - halved
  • 100g x Pak Choi - shredded
  • 1 stalk x Spring Onion - finely sliced
  • 15g x Red Thai Curry Paste
  • 80ml x Soya Sauce
  • 25g x Palm Sugar - crushed
  • 50g x Peanuts - chopped
  • 100g x Tofu - cut into cubes
  • 300ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 300g x Jasmine Rice
  • 200g x Tenderstem Broccoli - chopped
  • 200g x Edamame - take from freezer
  • 200g x Green Beans - halved
  • 200g x Pak Choi - shredded
  • 2 stalks x Spring Onion - finely sliced
  • 30g x Red Thai Curry Paste
  • 160ml x Soya Sauce
  • 50g x Palm Sugar - crushed
  • 100g x Peanuts - chopped
  • 200g x Tofu - cut into cubes
  • 600ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Run your edamame under warm water until completely thawed. Crush your palm sugar into little pieces.

Washing Instruction

Wash your hands, tenderstem broccoli, green beans and spring onion well. Rinse your pak choi thoroughly and drain on paper towel.

Gino's Tip

For fried rice, you want to use a pan that seems large, perhaps even extra-large, for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly without overcooking and gives you plenty of room to toss everything together without ingredients leaping or falling out of the pan.

Step 1 - Jasmine Rice

Before cooking, use a colander to rinse your rice until the water runs clear. Place your rice and water in a medium saucepan over medium heat and cover with a lid. Once it comes to the boil, reduce the heat to low and cook until all the water has been absorbed and the rice is soft, about 12-15 minutes. If not done to your liking, add small amounts of water at a time and continue cooking till soft and sticky.

Step 2 -

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is hot add your chopped tender stem broccoli, edamame and halved green beans. Cook for 6-7 minutes then add your spring onion and pak choi, cook for a further 3-4 minutes until all your vegetables have cooked through. Now add your red Thai curry paste, soya sauce, and crushed palm sugar and a drizzle of olive oil and a dash of water and cook until your sugar has dissolved, about 1-2 minutes. Transfer to a serving dish, give your pan a quick clean and place back on the stove over med-high heat with a drizzle of olive oil, once your pan is hot fry your tofu for 2-3 minutes until lightly browned. Then add your vegetables back to the pan along with your, chopped peanuts, cooked rice mix and warm through.

To Serve

Divide your thai style choi and veggie fried rice amongst your servings.