For something a little different, try our Thai-style fried rice recipe. If you're entertaining, serve up a colourful fried rice with cuttlefish, pineapple and dill.
- 4 cups cooked jasmine rice, chilled
- ½ tsp salt
- ½ tsp freshly ground pepper
- 2 tbsp vegetable oil
- 12 lotus seeds, cooked and pipped
- 5 shitake mushrooms, diced
- 100 g green peas
- 100 g diced carrot
- 2 small fresh lotus leaves
- 1 lotus flower for garnish, optional
- water, for steaming
- soy sauce and sliced red chilli
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a fry pan or wok to high heat, add 1 tablespoon of oil and stir fry the vegetables for 2 minutes. Remove from pan and set aside.
In the same pan, add remaining oil then stir fry the rice for 3 minutes, remove and set aside.
In a large bowl, lay one lotus leaf inside the bowl, followed by the other, putting the rough side of the leaf down first.
Now arrange the stir fried vegetables on top of the lotus leaf, spreading them out evenly towards the middle of the leaf.
Now scoop the fried rice into the bowl on top of the arranged vegetables. Folding the lotus leaves to enclose the rice, then press down firmly until flat.
Bring a steamer full of water to the bowl, and steam the lotus rice in its bowl on high heat for 5 minutes.
Remove the bowl from the steamer and turn the lotus rice upside down onto a serving plate.
With a sharp knife, carefully make 2 long cuts on the first layer of lotus leaf from corner to corner criss crossing each other, then fold the four sections back. Repeat this process with the other bottom lotus leaf.
You should be left with eight triangular sections to the leaf folded back, exposing the rice.
Garnish with lotus flower and serve with soy sauce and chilli dipping sauce.