THAI FRIED RICE

Janella Purcell’s cookbook ‘Janella’s Wholefood Kitchen’ has really assisted me in getting back into cooking this week. Last night’s recipe was Thai Fried Rice and it was the tastiest fried rice I had ever eaten. The paste and sauce does require a bit of grunt work with the chopping and preparing, but the flavour is definitely worth it. Add more chillies to really achieve the spicy tang; I was a wuss with 1 large chilli. I added chicken for a little more protein; you could add beef or more vegetables. If you do not have black sesame seeds, go get some at your local health food store- I add them to most stir-fry / Asian dishes. 

INGREDIENTS

• 2 tablespoons sesame oil
• 2 free-range eggs, beaten
• 400g prawns, peeled and deveined
• 250g chicken breast, cooked and cut into 2cm pieces
• 2 tablespoons gluten-free soy sauce or tamari
• 4 cups brown rice, cooled
• Optional- asian greens, such as buk choy / broccoli, roughly chopped
• 250g bean sprouts
• 1 cup loosely packed coriander leaves, plus extra to serve 
• 2 tablespoons of white sesame seeds
• 2 tablespoons of black sesame seeds

Paste 

• 4 garlic cloves, finely chopped
• 1/4 cup firmly packed coriander stems, finely chopped
• 1 heaped teaspoon tamarind paste 

Sauce

• 1 large red chilli, roughly chopped (more chilli if you like spice)
• the juice of 1 large lime
• 5 garlic cloves, finely chopped
• 1/4 cup fish sauce 

PREPARATION 

1. Cook the rice by combining 2 cups brown rice and 4 cups water in a small - medium saucepan. Bring to the boil, covered, then simmer for 25-27 minutes or until the rice is tender and has absorbed all the water. Then transfer the rice to a low set bowl or large plate to cool. Start cooking the rice before you start preparing the paste items. 

COOKING 

1. To make the paste: combine the ingredients in a mortar and pestle and pound until it has formed a paste. Set aside. 

2. To make the sauce: combine all the ingredients in a food processor or use a stick blender and blitz together. Set aside. 

3. Heat 1 tablespoon of the sesame oil in a large wok over medium-high heat. Pour in the beaten eggs and form a thin omelette. Remove from heat, cut into small strips and cover to stay warm. 

4. Heat another tablespoon of sesame oil in the wok and add the paste, stirring constantly so it does not stick. Cook for 30 seconds, then add the prawns and stir. The prawns will be cooked when they have changed colour and become a pink pearly colour. When cooked, add the cooked chicken, soy sauce or tamari, rice and asian greens if using. Toss well to combine, then add the bean sprouts, coriander leaves, sesame seeds and omelette strips and stir to combine. (If cooking with asian greens, continue to toss until they are cooked. If omitting the asian greens, toss only until everything is combined and the rice is warm). 

5. Divide amongst 4 serving bowls, topping with more coriander leaves and lime juice if you desire. 

Serves / 4 

Total Preparation time / 30 minutes (including preparing the rice)

Total Cooking time / 15 minutes (or longer if cooking asian greens)

x Emily