Thai Inspired Rice
Servings:
4
Prep. Time:
15 minutes
Cook Time:
20 - 25 minutes
This Thai Inspired Rice recipe is quick and easy to make and is a great vegetarian option for a mid-week dinner.
Ingredients:
- 50g unsalted peanuts
- 240g jasmine rice
- 480ml water
- Pinch of sea salt
- 1 large red chilli, de-seeded & finely sliced
- 8 spring onions, whites finely sliced and green roughly chopped
- 1 red pepper, de-seeded & finely sliced
- 1 yellow pepper, de-seeded & finely sliced
- 200g chestnut mushrooms, cleaned & finely sliced
- 1 pak choi, cut into four lengthways & finely sliced
- Handful of Thai basil leaves, roughly torn
- 1 tbsp. soy sauce
- 1 tbsp. tamarind paste
- Juice of 1 lime
- 4 medium eggs
- Vegetable oil for frying
Directions:
- Using the cooking pan, set the Cook In to medium-high and lightly toast the peanuts for one to two minutes, until they start to colour. Once toasted, add the peanuts to the Mini Prep Pro and briefly pulse until chopped and set aside.
- Add 480ml water into the cooking pan of the Cook In. Set the temperature to high and allow the water to come to the boil.
- Add the rice and salt and stir. Turn down to low and cover with the lid. Cook for approximately 10 minutes, or until the water has evaporated. Place the rice in an oven proof dish and keep warm.
- Wipe out the cooking pan and then set the temperature to high. Add the vegetables and dry fry for 5 minutes, stirring regularly.
- Whisk together the soy sauce, tamarind paste and lime juice. Pour over the vegetables and turn the temperature down to low. Continue to cook for several minutes, stirring regularly. Add the basil leaves and allow to wilt down. Place the vegetables into an oven proof dish and keep warm.
- Wipe out the cooking pan again and then set the temperature to medium-high.
- Add a little oil and fry your eggs, until ready.
- Assemble the dish with the rice, followed by the vegetables, fried egg and then scatter over toasted peanuts.
