Thai Vegetable Fried Rice with Coconut Milk

Here is another variation of Thai Vegetable Fried Rice. My family is very fond of soy sauce based rice dishes and so our menu features variations of vegetable rice with minor changes in spices quite frequently. 


For day 5 of BM 13 here is the Coconut milk flavored Thai Vegetable Fried Rice.

Ingredients -
  
Rice 1 1/2 cups (I used the Basmati Rice)
Coconut Milk 1 cup
Peanut Oil 2 Tbsp
Onions thinly sliced 1/2 cup

Green Beans cut into 1 inch bits 1 cup
Red, Orange and  Yellow Peppers thinly sliced 2 cups
Salt as needed
Soy Sauce 2 Tbsp (or more as needed)
Hot Sauce as needed (I didn't use it ) 
Lime juice as needed
Spring Onions


To grind -
Sesame Seeds, roasted 1 Tbsp
Peanuts, roasted handful ( I added 1 Tbsp)
Red chilli 1 (or more as per taste)
Green Chilli 1 (or more as per taste)
Ginger 1/2 inch piece
Garlic 2-3 cloves
Basil leaves few (Optional)

Method Of Preparation -

Cook 1.5 cups of rice with 1 cup of coconut milk  + 2 cups of water. Spread the cooked rice in a wide plate to cool. 

Coarsely grind the ingredients listed under 'To grind' and set aside.



In a heated wok/kadai, add oil and saute the sliced onions until they are golden brown.


Add the sliced peppers, and beans and stir fry keeping the flame at high. After the veggies are just about cooked, add the coarsely ground powder and saute for a minute more.


Drizzle in the soy sauce, and mix in the cooled rice and fry till the flavors blend in. 

Add the salt as needed and mix well. Remove from fire. 

Squeeze in some lemon juice and garnish with chopped spring onion.
Note that you might want to pack it in the lunch box with the spring onion garnish as it might give out a foul smell. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.



Preparation Time 20 min 
Serves 3-4