Green Curry Fried Rice (Khao Pad Keow Wan)

Ingredients

• 4 cups Cooked Jasmine Rice (day-old)
• 2 tablespoons Green Curry Paste
• 1 can Coconut Milk
• 1 block Firm Tofu
• 1 cup Broccoli Florets
• 1/2 each Bell Pepper (red or green)
• 1/2 cup Carrot
• 1/2 cup Green Beans
• 1/4 cup Thai Basil Leaves
• 2 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil

Instructions

1. 1Press the 1 block of firm tofu to remove excess water. Cut the tofu into 1/2-inch cubes. Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Cook the tofu cubes, turning occasionally, for 8-10 minutes, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.
2. 2Heat the remaining 1 tablespoon of vegetable oil in a large wok or 12-inch skillet over medium-high heat (400°F / 200°C). Add the 2 tablespoons of green curry paste and cook, stirring constantly, for 1-2 minutes, until it smells fragrant.
3. 3Pour in the 1 can of coconut milk and bring it to a gentle simmer. Add the 1 cup of broccoli florets, 1/2 bell pepper (cut into 1-inch pieces), 1/2 carrot (cut into 1/4-inch thick rounds), and 1/2 cup of green beans (trimmed). Cook for 4-6 minutes, stirring occasionally, until the vegetables are tender-crisp, meaning they are slightly softened but still have a slight bite.
4. 4Add the 4 cups of cooked jasmine rice (day-old) to the wok. Use a spatula to break up any clumps of rice. Stir-fry for 5-7 minutes, until the rice is heated through and evenly coated with the green curry sauce. The rice should be steaming and have absorbed most of the liquid.
5. 5Stir in the 2 tablespoons of soy sauce, 1 teaspoon of sugar, and the reserved fried tofu cubes. Continue to cook for another 2-3 minutes, stirring to combine everything and heat the tofu through.
6. 6Remove the wok from the heat. Stir in the 1/4 cup of Thai basil leaves until they just begin to wilt.
7. 7Serve the Green Curry Fried Rice hot.

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