My love ❤️ for Asian food is no longer a secret. I have declared this and came clean with a long time ago.
This is yet another dish that I never have enough and I have come back to putting on dinner table more often with the hope that we will really stick to our 3 vegetarian dishes per week.
We, I mean Me, myself and Ramona have decided to go down considerably on meat consumption whenever possible (of course exception when I roast a 3.2kg pork ? that we eat for two days in a row the other day) so this dish would make that perfect dinner where meat isn’t missed for a split of a second. Even my meatarian hubby doesn’t mention or lift his eyebrows asking for meat when a dish like this plounges on dinner table. It takes his breath away 😉
And… this is some achievement I must say to keep him quiet and not mention that there is no meat on dinner table- it is something, I promise you ?
Oh yes, I love meat but I could just about do 3 days a week without it; my husband though …. not sure ? but he said this kind of food would take his brain away from needing any meat. Ok, so I need to keep up the good work then putting more of this kinda food on the table ??
With kids, this was an easy one too and a true success indeed!
It came as a spontaneous decision for the dinner tonight but it went down a treat.
It does help when you have some ready bought frozen mixed grilled vegetables which I have to say that not only make my life easier but they do taste a treat indeed. Those are always present in my freezer and I could not do without them. I am so glad to have come across those….
Well done mummy! I was told – ain’t I lucky? 😉
Oh, yes I am!
Here is this delish recipe! ??
Vegetarian Thai curry on egg-fried rice
Ingredients
- 1 large red onion
- 1 larger white onion
- 200 g grilled mixed vegetables (frozen)
- 200 g green beans (I used frozen ones)
- 100 g okras (also named "ladies fingers", I used frozen ones)
- 150 g curly kale (fresh, organic)
- 1 tbsp Thai curry powder
- 3 slices ginger (roughly or finely chopped)
- 2 cloves garlic (finely chopped)
- 2/3 tsp turmeric powder organic
- 1 can coconut milk
- 2 eggs (for the rice)
- 350 g cooked rice
- 1 tsp coconut oil (to fry the rice)
- 1/3 tsp salt
- 1 pinch black pepper
- 1-2 green/red chillies (optional)
- 10-12 slices cucumber for garnishing
Instructions
- Chop the onions roughly.
- Literally just throw all frozen and fresh veggies in a deep frying pan or a wok. Cook for 10min. You could add some oil if you wish but I didn't since the coconut milk will have plenty in it.
- Add salt, pepper, chopped garlic, curry and turmeric powder, the ginger, shredded or chopped kale and the coconut milk. Cook on medium heat for an extra 7-10 min.
- Meanwhile, cook freshly or use leftover rice (just like I happened to do). And, truthfully, cold rice is best to use when preparing an egg-fried rice as it is a lot easier to handle it than the sticky hot rice 😉
- In a separate pan, add 1 tsp coconut oil and break two eggs in. Scramble the eggs around the pan and when eggs are almost cooked, add the rice. Toss this and break it until it mixes well with the egg.
- When ready, serve both on a plate, add some extra chilly if you wish and enjoy.
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