Sticky Thai Fried Rice.
July 25th, 2011
The cashews in this delicious sticky fried rice add an extra level of flavour and is one of many reasons I love this dish.
Makes eough for two.
Ingredients.
- 3 cups cooked rice (to make it nice and sticky use the absorption method; 1 cup dry rice to two cups of water cooked over a medium heat with the lid on until all the water is absorbed by the rice.)
- 1 inch slab of hard tofu
- 1/4 cup roasted cashews
- 3 cups of various vegetables like broccoli, cauliflower, carrot, snow peas, beans, zucchini etc.
Sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon mushroom sauce
- 1/4 teaspoon ground pepper
- 1 teaspoon oil
- 1 teaspoon sugar
Method.
Whisk together all the ingredients for the sauce and set aside. Prepare the vegetables.
In a hot frypan or wok add a little oil and any hard vegetables and stir fry for a minute. Crumble in the hard tofu and add the softer vegetables and cook for another 30 seconds. Add the rice and cashews then drizzle in about 2 tablespoons of the sauce.
Mix the sauce through until the rice has a uniform colour. Cook for another minute and then serve.