World Cuisine

  • 2 tablespoons sunflower oil
  • 2 garlic cloves, finely chopped
  • 4 red shallots, thinly sliced
  • 1 small red chilli, finely sliced
  • 100 g (3½ oz) carrots, cut into thin matchsticks
  • 100 g (3½ oz) fine green beans, cut into 2.5 cm (1 inch) lengths
  • 100 g (3½ oz) fresh sweetcorn kernels
  • 1 red pepper, deseeded and cut into 1 cm (½ inch) dice
  • 100 g (3½ oz) shitake mushrooms, thinly sliced
  • 500 g (1 lb) cooked, cooled long-grain rice
  • 3 tablespoons light soy sauce
  • 2 teaspoons Thai green curry paste
  • lime wedges, for squeezing (optional)

Heat a wok over a high heat and add the garlic, shallots and chilli. Stir-fry for 1—2 minutes and then add the carrots, green beans, sweetcorn, red pepper and mushrooms. Stir-fry for 3–4 minutes.

Add the rice and stir-fry for 4—5 minutes. Mix together the soy sauce and curry paste and add to the wok. Toss to mix well and stir-fry for 2—3 minutes until piping hot. Serve with wedges of lime for squeezing, if liked.

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