Green Curry Fried Rice (Khao Pad Keow Wan)

Instructions

1. 1Press the 1 block of firm tofu to remove excess water. Cut the tofu into 1.27 cm cubes. Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium-high heat (204.4°C / 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 30.48 cm skillet over medium-high heat (204.4°C / 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 2.54 cm pieces), 1/2 carrot (cut into 0.635 cm 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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