Vegetarian fried rice Thai style

Ingredients for 4 servings:

• 300 g basmati rice or Thai fragrant rice
• 2 tbsp peanut oil
• 2 tbsp garlic cloves, coarsely chopped
• 1 medium-sized onion(s), finely chopped
• ½ tsp black pepper, freshly ground
• 180 g green beans or runner beans
• 110 g corn, fresh or from the can
• 2 tbsp soy sauce, light
• 2 tsp curry paste, green
• 1 cucumber(s)
• 3 spring onions
• 1 lime(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes

Cook the rice for at least 2 hours or the night before. Cool thoroughly and then refrigerate. For the garnish, peel the cucumber, halve it lengthwise, and remove the seeds. Slice the flesh. Slice the spring onions slightly diagonally into 2.5 cm pieces. Cut the lime into wedges. Set the garnish ingredients aside. Heat a wok or large frying pan over high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, and pepper. Stir-fry for 2 minutes, then add the rice, beans, and corn and stir-fry for another 3 minutes, stirring constantly. Add the soy sauce and curry paste and stir for another 2 minutes. Transfer to a platter, garnish with the cucumber, spring onions, and lime wedges, and serve immediately.