Thai Peanut Fried Rice
Whisk sauce ingredients together in small bowl. In a pan, heat 1 tbsp oil. Fry eggs, then chop them up and remove from the pan. In the same pan, heat 2 tbsp oil. Fry the frozen…
- Prep
- 22 min
- Cook
- 21 min
- Total
- 43 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Whisk sauce ingredients together in small bowl.
Procedure
In a pan, heat 1 tbsp oil. Fry eggs, then chop them up and remove from the pan.
Procedure
In the same pan, heat 2 tbsp oil. Fry the frozen edamame beans for 2–3 minutes until cooked.
Procedure
Add the rice and sauce and toss. Then, add in the shredded carrot, peanuts, and the eggs and fry for 2–3 more minutes.
Photo: Mvolz · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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