for 4 people

Rice

150 g	basmati rice
2 dl	water, boiling

Okara

1 tbsp	olive oil
150 g	Okara (Nice, see note)
3 tbsp	water

Fried rice

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
1	red chilli, deseeded, finely chopped
100 g	carrots, peeled, cut into fine strips
125	baby corn cobs drained, halved
100 g	frozen peas, defrosted
4 tbsp	soy sauce
3 tbsp	fish sauce
2 tbsp	water
2 tbsp	cashew nuts, roasted
½ bunch	Thai basil, leaves torn off

How it's done

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil. Cover and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Loosen the rice with a fork, spread on a baking tray, leave to cool.

Okara

Heat the oil in a non-stick frying pan. Mix the okara and water, add to the pan, stir fry for approx. 5 mins. Remove and set aside.

Fried rice

Heat the oil in the same pan. Add the onion and all the other ingredients up to and including the carrots, sauté for approx. 3 mins. Reduce the heat, add the reserved rice, continue to cook for approx. 5 mins. Add the baby corn and peas along with the reserved okara and briefly continue cooking. Whisk together the soya sauce, fish sauce and water, add to the rice, mix well, serve. Sprinkle with the cashew nuts and basil, then serve immediately.

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