Recipe by

Visit website

Fried rice is my go-to dish on days when I’m dog tired to cook anything and also when I’m trying to clean out the fridge. This is one such recipe and it tasted pretty good.


4 serving

Total time

55 minutes






  • 1 cups Basmati Rice water (– soaked in for at least 15 mins)
  • 2 tbsps Lemon grass (– finely chopped (from fleshy mid section of about 2 stalks))
  • 1 cups Sugar snap peas Green beans (– finely chopped (I used frozen) cans be substituted)
  • 1 cup Green Peas
  • 14 oz baby corn (. canned – drained and rinsed)
  • 1 shallot (– medium chopped)
  • 4 chilies (Green – thinly sliced)
  • 1 ginger (” – grated)
  • 1 clove garlic (– minced)
  • 2 tbsps Red Chili Sauce (Thai)
  • 1 tbsp soy sauce
  • 2 tsps chili sauce (Asian (optional, I used Sriracha ))
  • to taste Salt


  1. Cook rice and let it cool completely.
  2. Heat 2tbsp peanut oil in a large sauté pan; add shallots, ginger, garlic and lemon grass and sauté till nice and fragrant about 2-3 minutes.
  3. Add sugar snap peas and baby corn; cover and cook till they are tender about 5-7 minutes.
  4. Now add Thai red chili sauce, hot sauce and soy sauce; stir fry for a minute.
  5. Add thawed peas and stir fry for couple of minutes until heated through.
  6. Finally add the cooked rice and stir fry for 2-3 minutes.
  7. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now