Event Tickets My Account Advertise About Us Contact Us Archive RSS Newsletters
Edit Module Edit Module
Tuesday, May 7, 2013

FreshTartSteph Recipe: Thai-Style Fried Not-Rice

FreshTartSteph Recipe: Thai-Style Fried Not-Rice

Stephanie Meyer

If you, like I, set strange challenges for yourself, like to eat vegetables for three meals a day as often as possible, you will adore this recipe. It's a flavor- and color-packed way to start a day, but of course would make a terrific lunch or dinner. In my mind it exists in the realm of fried rice, but without the rice, so the focus stays on all of those lovely vegetables. (That said, feel free to add rice!)

Do you cook with coconut oil? It's so delicious, and so good for you, you'll find yourself reaching for it again and again when sauteeing vegetables or making breakfast treats like pancakes. I love that it adds a Thai-inspired fragrance for zero effort. Build on that with Thai curry paste, fish sauce, fresh lime, and basil, and you'll have a pan full of magic in just a few minutes. Assuming that CSA boxes and farmers markets will not be bereft of produce all season long, this is a terrific dish for plowing through a load of vegetables—mix and match with whatever is showing up.

If you don't eat eggs, you could easily make this dish vegan by substituting soft tofu for the eggs. Scramble away! If you aren't vegan and have leftover chicken or pork or steak from dinner the night before, add it! And certainly substitute whatever nuts you like best. Very adaptable.
 

Thai-Style Fried Not-Rice

Serves 2

2 large, organic eggs
1 Tbsp. soy sauce
1 Tbsp. Thai fish sauce, with more for seasoning
3 Tbsp. coconut oil, divided
2 tsp. green Thai curry paste (or curry powder, in a pinch)
1 tsp. each minced garlic and ginger
1/2 c. each chopped snow peas, sliced shiitake mushrooms, sliced carrots, and chopped asparagus
1/2 lime (or more, to taste)
2 Tbsp. sliced scallions
2 Tbsp. sliced basil and/or mint
2 Tbsp. chopped peanuts

In a small bowl, beat eggs, soy sauce, and fish sauce together. Set aside.

In a large skillet, heat 2 Tbsp. of the coconut oil over medium high heat. When oil is hot, add curry paste, garlic, and ginger and stir-fry for 1 minute. Add snow peas, shiitakes, carrots, and asparagus and stir-fry for 2-3 minutes. Push vegetables off to one side of the pan, add the remaining 1 Tbsp. of coconut oil, then pour the eggs into the empty side of the pan. Scramble the eggs and when set, stir around with the vegetables.

Squeeze the lime juice over the pan. Add the scallions and basil and toss. Adjust seasoning with fish oil and/or more lime. Serve immediately garnished with chopped peanuts.

Posted on Tuesday, May 7, 2013 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Add your comment:
Edit Module

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Sign up for our monthly dining e-blast:

MNMO Dish Sign-up

The Latest in MNMO

REVIEWS QUICK BITES
Best New Restaurants Mosaic
Icehouse Cool Primebar
Haute Hot Dogs Technique
Culinary Cloning Fika
Birdhouse Takes Flight Corner Table
Best Bars Left Handed Cook
Creative Cocktailing A Lotta Burrata


* Access all reviews here. 

restaurants Blogs - BlogCatalog Blog Directory

Edit Module
Edit Module