Thai Vegetable Fried Rice

• Jasmine Rice(300 g)
• Eggs(4)
• Onion(1)
• Carrot(2)
• Bell pepper(1)
• Peas(150 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green Onions(4)
• Coriander(15 g)optional
• Lime(1)
• Soy sauce(3 tbsp)
• Sesame oil(1 tbsp)
• White sugar(1 tsp)
• Rapeseed Oil(2 tbsp)
• Peanuts(40 g)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water according to the pack until just tender, about 10 minutes. Drain well, spread out on a tray or plate, and let it steam off for a few minutes so the grains dry slightly.

   ~10 min

2. 2

   While the rice cooks, finely chop {Onion}, dice {Carrot} and {Bell pepper}, mince {Garlic}, thinly slice {Spring Onion}, roughly chop {Fresh cilantro}, and mix {Soy sauce}, {Sesame oil}, {White sugar}, and the juice of {Lime} in a small bowl.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add {Eggs} and scramble for 1 minute until softly set, then push to one side. Add {Onion}, {Carrot}, and {Bell pepper} and cook for 3 minutes until just tender. Stir in {Garlic} and {Ginger} for 30 seconds.

   ~5 min

4. 4

   Add the cooked rice, {Peas}, and the sauce mixture. Toss well for 3 to 4 minutes until the rice is hot, lightly glossy, and evenly seasoned. Season with {Salt} and {Black pepper}.

   ~4 min

5. 5

   Take off the heat and toss through most of the {Spring Onion}, {Fresh cilantro}, and {Peanuts}. Serve with the remaining spring onion scattered over the top and extra lime wedges if you like.

   ~1 min