Stir-Fried Rice Recipe

Ingredients

• 3 tablespoons vegetable oil
• 100g (3½ oz) snake (yard-long) beans or green beans, cut into 3cm (1½ in) lengths
• 80g (2½ oz) baby king brown mushrooms (or any mushrooms you like), halved
• 70g (2½ oz) Chinese broccoli (gai lan), stalks chopped, leaves shredded
• 125g (4½ oz) pineapple, peeled and chopped
• 75g (2½ oz/½ cup) frozen corn kernels
• ½ small brown onion, sliced
• 2 tablespoons tom yum paste
• 555g (1 lb 4 oz/3 cups) cooked jasmine rice (see Note)
• 8 cherry tomatoes, halved
• 1 tablespoon fish sauce
• 1 tablespoon Maggi seasoning sauce or light soy sauce
• Chilli paste, chilli oil or chopped chilli, to taste (optional)
• 1 handful each of chopped coriander (cilantro) and Thai basil leaves

Instructions

1. Set a wok over a high heat for a few minutes - you want this sucker to be HOT before you start cooking.
2. Add the oil and swirl it around, then drop in the beans, mushrooms, broccoli stalks, pineapple, corn and onion and stir-fry for 1 minute, or until they begin to colour slightly.