Fried rice with no eggs, no fish sauce, and no meat, lots of Thai flavour from pepper, garlic, and a bit of curry paste. This is a typical dish of the Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. Rice is not eaten with chopsticks by Thais at all but with a fork and spoon.

  • 6 cups cooked long-grain rice) 
  • 2 tablespoons vegetable oil 
  • 3 tablespoons coarsely chopped garlic 
  • 1 small onion, finely chopped 
  • 1/2  teaspoon fresh ground black pepper 
  • 6 ounces green beans, diced 
  • 4 ounces fresh or frozen corn kernels 
  • 2 tablespoons light soy sauce 
  • 2 teaspoons Thai green curry paste 

  • scallions 
  • cucumber, peeled, sliced in half  with seeds removed if they are watery 
  • lime 

Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.

  1. Heat a wok or large frying pan over high heat and add the oil.
  2. When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
  3. Add the green beans and corn and continue to stir-fry for 3 minutes.
  4. Add the cold cooked rice and stir-fry for 5 minutes.
  5. Add the soy sauce and curry paste and stir-fry for 2 minutes.

Garnish with the scallions, cucumber, and lime, and serve hot.


Try a yellow Muslim curry paste which will add an aromatic essence.
To take it from Vegan use a bit of Fish sauce and reduce the amount of light soy to accom the saltiness.
Egg fried rice is made similarly . The egg is added early to the pan/wok and stirred in the wok  to slightly undercooked. Then the beans etc.
For true spiciness add a chopped birds eye chillie to the  heating oil stage.

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