Veggie Khmer Fried Rice

Veggie Khmer Fried Rice

gluten free lactose free

200 g jasime rice
4 tbs peanut oil
3 garlic cloves, minced
4 red chilis, chopped
1/2 tsp salt
400 g veggies
2 green onions
1 big onion, chopped
3 eggs
1 tbs fish sauce
1 tbs soy sauce
1 pn shrimp paste
50 ml veggie stock
Fresh coriander and basil leaves

This recipe from Cambodia is simple and you can use many leftovers to prepare a completely new dish. Our recipe is a version of a traditional Khmer Chicken Fried Rice recipe. We used fresh yellow zucchini from our garden combined with carrots. A poor peoples dish in Cambodia but super delicious.

Steam or cook jasmine rice.
Crack eggs in a bowl and beat them lightly with the chopped chilis.
Scramble the eggs, onions and the chilies in a wok with 2 tbs of oil on hight heat until they are fluffy
Set the scambled eggs (incl. onions and chilies) aside. Reduce heat.
Add the 2 remaining tbs oil in the wok and fry the veggies with garlic, fish sauce, soy sauce and shrimp paste.
Stir and cover for a few minutes.
Add the salt and the cooked jasmine rice.
Stir everything very well for another few minutes and add the veggie broth while mixing.
In the end add the scambled egg, onions and chilies mixture and stir some more.
Serve with fresh coriander or basil leaves.

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