Easy

unit

Carrot

Olive oil

tablespoons

Pepper

Red bell pepper

Red onion

Rice

Salt

Cucumber

Garlic

Nuoc mam

Khao phat (Thai fried rice)

Cook the rice in two and a half times its volume of salted water for 10 to 15 minutes. Cover and let stand for 10 minutes, then drain.

Chop peeled onion and garlic. Halve the bell pepper, remove the seeds and cut into sticks. Peel the carrot and cut into thin sticks.

Fry the onion and garlic in 1 tablespoon of oil. Add bell pepper and carrots. Cook for approx. 4 minutes. Stir in cooked rice and nuoc-mâm, continuing to cook for a further 3 minutes. Set aside in a dish.

In the same pan, heat 1 tablespoon of oil. Beat the eggs with a whisk, then pour into the pan and stir with a wooden spoon. Mix the eggs with the rice. Season with salt and pepper.

Wash the cucumber and cut into large slices. Arrange in the dish with the rice. Serve hot.

Easy

45 min

Pregnant woman

Salad

Thai

Main course

Asian

Vegetarian

Servings

4

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

10 min.

Step #3

10 min.

Step #4

5 min.

Step #5

5 min.

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