Thai Peanut Fried Rice
Photo: Mvolz, Public domain
Thai Peanut Fried Rice is a quick one-pan supper that gets its depth from a sauce of red curry paste, peanut butter and Chinese black vinegar. The vinegar adds a malty sourness, while a little syrup rounds off the salt of the soy. Edamame and salted peanuts give the rice real bite, and raw shredded carrot stays crisp because it only meets the heat at the end.
Instructions
In a small bowl, whisk together the soy sauce, water, syrup, peanut butter, red curry paste and black vinegar until the mixture is smooth and the peanut butter has fully dissolved.
Heat 1 tbsp of the oil in a pan. Fry the eggs until set, then chop them into small pieces and take them out of the pan.
Put the remaining 2 tbsp of oil in the same pan and heat it. Add the frozen edamame and fry for 2 to 3 minutes, until they are cooked through.
Add the rice and the sauce to the pan and toss until every grain is coated.
Stir in the shredded carrot, the peanuts and the chopped eggs. Fry for another 2 to 3 minutes, until everything is hot and well mixed, then serve.
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