Spicy Thai Fried Rice with Sugar Snap Peas

Recipe by Cook's Hideout

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.

Ingredients

• 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

Method

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.

View the recipe instructions at Cook's Hideout