Thai Curry Fried Rice | Rice Recipes

I have been spending quite a lot of time in Pinterest lately. Pinterest is a whole world of ideas and inspiration and is definitely addictive. It was one of those days when I was flipping through the pins and I stumbled upon a simple Thai curry rice recipe. I made a mental note on the idea and forgot about it. Fast forward few weeks, I was cleaning up my fridge door when I found this poor bottle Thai curry paste leftover after making Thai Style Mushroom Tofu Soup which was about to touch its expiration date. Without further thoughts I made this rice dish the same day for our lunch.

Ingredients:
Serves - 2-3
Rice - 1 cup (or) Leftover cooked rice (white or brown) - 3 cups
Shallots / Pearl onions - 1/4 cup, thinly sliced in rounds
Garlic - 2 cloves
Carrots - 2, medium, chopped
Beans - 10, chopped
Broccoli - 1/2 a floret
Tofu - 1/3 of a block (5 oz), crumbled
Thai Green Curry paste - 2 tbsp (store bought or home-made)
Soy Sauce - 3 tbsp
Water - 1/4 cup
Light olive oil (or) any light tasting oil - 2-3 Tbsp
Salt - to taste

Method:
Cook the rice with 2 cups of water. When done, spread in a plate to cool completely. Blanch the carrots, beans and broccoli for 4 minutes. Drain and plunge in ice water. After 5 minutes, drain excess water in a colander. Heat a cast iron skillet with oil and add thinly sliced shallots and minced garlic. Fry until the onions take a light shade of brown. Add the green curry paste, soy sauce and water. Fry in medium heat until most of the water evaporates. Add the cooked cooled rice and mix. Add the vegetables to the rice. Mix in low heat until completely mixed through. Check for seasoning and add salt and pepper as needed. Serve hot garnished with green onions.