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    Thai fried rice

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    Thai fried rice

    This is a regular staple at any Thai takeaway, but it’s so easy to make yourself. Four cloves of garlic seems a lot, but it really makes this dish – so don’t be tempted to cut back on them.

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 2


    • ¼ Cucumber
    • 1 Tomato
    • ½ Lime
    • 4 Garlic cloves
    • A pinch Salt
    • 2 tbsp Grapesed oil
    • 200g Firm tofu, cut into small batons
    • 740g Cold, cooked jasmine rice
    • 1 Red onion, sliced
    • 100g Tenderstem brocolli, sliced
    • 2 Eggs, lightly beaten
    • 2 tbsp Fish sauce
    • 1 tsp Caster sugar


    1. Crush the garlic with the salt. Heat a large wok or frying pan over a high heat. Add the oil and garlic and stir-fry for 30 seconds. Add the tofu and stir-fry for 2 minutes or until golden, then add the rice and stir-fry for a further 2 minutes.
    2. Add the onion and broccoli, stir-fry for a further 1–2 minutes, then make a well in the centre of the rice and pour in the eggs. Lightly scramble for 30 seconds, then fold through. Add the fish sauce and sugar and stir.
    3. Divide the rice between 2 plates or bowls, and serve with slices of cucumber, tomato wedges and a wedge or two of lime. Sprinkle with some white pepper, if desired.

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