Thai Vegan Fried Rice (Khao Phad Jay)


1. 6 cups cooked long-grain rice)  
2. 2 tablespoons vegetable oil  
3. 3 tablespoons coarsely chopped garlic  
4. 1 small onion, finely chopped  
5. 1/2  teaspoon fresh ground black pepper  
6. 6 ounces green beans, diced  
7. 4 ounces fresh or frozen corn kernels  
8. 2 tablespoons light soy sauce  
9. 2 teaspoons Thai green curry paste  

i. scallions  
ii. cucumber, peeled, sliced in half  with seeds removed if they are watery  
iii. lime  


Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside. 

Heat a wok or large frying pan over high heat and add the oil. 
When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes. 
Add the green beans and corn and continue to stir-fry for 3 minutes. 
Add the cold cooked rice and stir-fry for 5 minutes. 
Add the soy sauce and curry paste and stir-fry for 2 minutes. 

Garnish with the scallions, cucumber, and lime, and serve hot.


Try a yellow Muslim curry paste which will add an aromatic essence. 
To take it from Vegan to vegetarian use a bit of Fish sauce and reduce the amount of light soy to accom the saltiness. 
Egg fried rice is made similarly . The egg is added early to the pan/wok and stirred in the wok  to slightly undercooked. Then the beans etc.
For true spiciness add a chopped birds eye chillie to the  heating oil stage.