Somewhere deep in The VegHead’s brain is a powerful cluster of synapses that take control every time I think of the words “fried” and “rice” used in that order. Despite anything I might try to do, into my mind pops the words “Flied Lice” instead, said in a fake Asian accent. “Fried ice-cream” remains fried , “rice pudding” remains rice . Put the two words together and the “r” regresses seven letters back. What event seared this neural connection into my the structure of my brain I cannot say – the crushing disappointment of finding that the last slice of cake has been licked by the cat. Don’t know. Too late for therapy. Time to just cook…
This is a very simple fried rice; before getting to the ingredients list let me just say a few words on how much curry paste you’ll need. The answer is “it depends” – on how hot your curry paste is and how hot you like your food. So here’s my best advice. Imagine you were cooking a Thai curry for dinner. However much paste you’d use in that curry (for the same number of people you’re cooking for) then use one sixth of the paste in this dish. You’ll need much less as the heat of the paste isn’t tempered with the coconut milk.
Ingredients (enough for two people and probably a little leftovers in the fridge afterwards):
- 1 cup (dry) of brown Thai rice
- 3/4 cup of corn kernels (either boil fresh sweetcorn and cut off the cob, or use frozen)
- 3/4 cup of peas
- Yellow (or red) Thai curry paste
- 1/3 cup of macadamia nuts – roughly chopped. Substitute with cashews if you need.
- Peanut oil
- Cook the rice using the boil/absorption method, along with the curry paste. If you’re unfamiliar with this method – in a saucepan, cover the rice with about 1″ (2.5 cms) of water, bring to a boil, then reduce to a low simmer for about 10-15 minutes until the water has almost entirely been absorbed. Then turn off the heat and leave covered in the saucepan for 10 minutes more.
- Meanwhile, lightly stir fry the corn and peas in a heavy pan.
- Once the rice is fully cooked it will have taken on a pleasant orange colour from the curry paste. Add it to the peas and corn. Mix thoroughly and continue cooking for a few more minutes. Stir occasionally to ensure it doesn’t stick too much.
- Stir the nuts through and serve immediately, perhaps with a simple stir fry of vegetables.