This has slowly crept in and is now a an official member of our rotation – I only say official since my not spicy 8 year old ate a huge bowl! I’ve made it a habit of always making too much rice since this recipe is so darn easy to make later in the week, it takes about 20 minutes start to finish. Also, I highly recommend making a batch of Thai Chili Dipping Sauce to be served on the side at the table, in my opinion it is what makes the dish authentic. This recipe was combines several variations of fried rice from one of my favorite chefs, Mark Bittman – he is a runner too! It is found on his app ‘How to Cook Everything’ under variations for Simple Fried Rice (which is very tasty too). Here is a link to a video Bittman did on the Today Show featuring Impromptu Fried Rice – showing how fried rice is both versatile and economical!
- 3-4 cups cooked rice
- 1/4 cup grapeseed or corn oil (something neutral)
- 2 medium red bell peppers
- 3 cups chinese/napa cabbage sliced thin
- 1 1/2 cups sugar snap peas chopped
- 1-2 teaspoons Red Curry Paste
- Heat oil in wok or deep fry pan.
- Add peppers and sauté for 10 minutes over high heat.
- Add rice (break it up as you add), cabbage, peas and curry paste.
- Sauté stirring frequently for 10 minutes.
- Garnish with cilantro and Thai Chili Dipping Sauce.