Summary

Ingredients

• 300 g rice, basmati or Thai frarant rice
• 2 tablespoon oil, (peanut oil)
• 2 tablespoon garlic clove (s), roughly chopped
• 1 medium onion (s), finely chopped
• 0.5 teaspoon ½ black pepper from the mill
• 180 g beans, (reen beans or runner beans)
• 110 g corn, fresh or canned
• 2 tablespoon soy sauce, light
• 2 teaspoon curry paste, green
• 1 cucumber (s)
• 3 spring onion (s)
• 1 lime (s)

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Instructions

1. Preparation:
2. Cook the rice for at least 2 hours or the evening before. Let cool well and put in the fridge.
3. Prepare the garnish:
4. Peel the cucumber, cut in half lengthways and core. Cut the pulp into slices. Cut the spring onions at a slight angle into 2.5 cm pieces. Cut the lime into wedges. Set aside the ingredients for the garnish.
5. Heat a wok or a large frying pan to a high temperature. Pour in the oil; if it is very hot and smokes lightly, add the garlic, onion and pepper. Fry for 2 minutes while stirring, add rice, beans and corn and fry for another 3 minutes, stirring constantly. Add the soy sauce and curry paste and stir for another 2 minutes.
6. Place on a platter, garnish with cucumber, spring onions and lime wedges and serve immediately.