Thai Fried Rice

Olive oil, 1 tbs
Spring onion, 4, peeled and sliced
Red capsicum, 1/2, julienned
Carrot, 1, julienned
Eggs, 3
Green beans, a handful, topped and tailed and sliced
Tofu, diced
Asian greens, a handful, chopped
Jasmine rice, 2 cups, cooked, preferably at least a day old
Soy sauce, 1 tbs max
Dark soy sauce, 1 tsp
Tomato sauce, 1 tbs (not tomato paste)
Lime wedges
Coriander leaves, a handful, washed and finely sliced
Thai basil leaves, a handful, washed and finely sliced
Cucumber, washed and thinly sliced, on the diagonal ( to serve)
Chillil flakes, to taste

Scramble the eggs and garlic in a little oil.

Add the tofu and vegetables ( except the cucumber), stir fry for a few minutes.

Add the rice and stir fry.

Add the sauces, stir well and cook for several minutes to caramelise.

Add the coriander and stir.

Serve with the lime, chilli and chilled cucumber.

You can also serve with chicken with onion, basil and cashew. (fry diced onion until collapsed, add the chicken and stir fry until cooked. Drain if there is too much liquid, you want this to be a dry fry. Add 2 tbs finely sliced Thai basil and toasted cashews. Add chilli flakes to taste.