Thai Fried Rice with Vegetable Ribbons

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Thai Fried Rice with Vegetable Ribbons

 

1 carrot, cut into julienne strips

1 leek, cut into julienne strips

1/2 cup snow peas, cut into julienne strips

2 tsps. peanut oil 2 cups cooked rice

juice and pulp of 1 lime

1 tsp. honey

1/4 tsp. hot pepper sauce, or to taste

1 tbsp. peanut butter

2 tbsps. minced fresh basil or mint(optional)

 

Set a strainer in the sink and place carrot, leek, and

pea strips in it. Pour boiling water over vegetables

for about 12 seconds. Set vegetables aside.

In a large nonstick skillet, heat oil over medium

heat.Add vegetables, garlic, and rice and saute until

heated through and fragrant, 4 minutes.(Do not crowd

the pan; cook in two batches, if necessary).

In a small bowl, whisk together lime juice and pulp,

honey, hot pepper sauce, peanut butter, and basil or

mint, if used. Add to rice mixture and toss well to

combine. Serve hot as a side dish.

It also makes an enjoyable main dish when accompanied

by a clear soup and some wontons or egg rolls.

Serves 4.

 

 

 

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