Ingredients
- Cooked white rice 300 gm.
- Healthy Chef Cooking Oil 1 tbsp.
- green curry paste 2 tbsp.
- fish sauce 1 tbsp.
- sugar 1 tbsp.
- Thai Basil ½ cup
- Crispy Gourami
- Salted egg 1
- Cucumber, small eggplant, pea eggplant and fresh sweet basil leaves
Method
- Heat up a tablespoon of soybean oil in a wok over medium heat. Add the curry paste and stirring constantly until the curry paste is aromatic, about 1 minute.
- Turn the heat up to medium high add the rice and toss, pressing down on the rice with the spatula to break any lumps. When the rice is evenly coated and heated through, season with fish sauce and sugar.
- Turn up to high heat add sweet basil leaves. Stir fry quickly until all ingredients mixed well. Remove from heat.
- Transfer to a serving plate. Serve immediately with crispy Gourami, salted egg and fresh cucumber, small eggplant and pea eggplant.
Note : You can serve Green Curry fried rice with chopped chilies in fish sauce.
