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LOCATION: Recipes >> Asian >> khao pad phak (fried rice and vegetables)

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This is a recipe from a vegan restaurant that has (re)opened near
my home in Korat, (Northeast Thailand). The monks from one of the
local wats run it, and they are so careful with their ingredients
that they even press their own soy beans to make oil...

This recipe relies on the fact that a wok doesn't need much oil
(but you could just as easily use a non-stick skillet), and that
both the yellow bean sauce (sometimes called feremented soy beans
in oil), and the nam prik pao (roasted chilis in oil), both of
which can be purchased from most asian markets, are oil based.

2 cups cooked rice
three quarters cup cauliflower
three quarters cup baby corn
three quarters cup mushrooms
quarter cup shallots (purple onions)
3 tablespoons yello bean sauce
1 tablespoon nam prik pao (roasted chili paste in oil)
1 tablespoon garlic

You can make this with leftover steamed rice, but the restaurant
makes it from rice that has been steamed in a broth consisting of
three parts vegetable stock, and one part pineapple juice. Whichever
way you prepare it the rice should be left to dry out in an uncovered
bowl for 24 hours before preparing the fried rice.

Remove the florets from the cauliflower, and then slice the stalks
thinly. Clean and slice the mushrooms and then slice the baby corn
lengthwise into four. Slice the shallots and garlic finely .

In a wok or skillet over medium heat, warm the yellow bean sauce
and chili paste, and then use it to saute the shallots and garlic
for 1-2 minutes, taking care not to burn them. Stir in the corn,
and cook for a further 1-2 minutes, then add the remaining vegetables
and stir until warmed through and coated with the sauce, then add
the rice, and stir to mix continuing to stir until the whole is
warmed through. The vegetables should retain a crispness, pieces
of the cauliflower stalk snapping when bent in the hand, yet to
taste (bearing in mind that all these vegetables may be eaten raw
if you wish).

Taste for seasoning, and if you prefer it a little hotter add a
little more nam prik pao. Salt can be added in the form of soy
sauce at this stage if desired.

Serves 4.


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