Salmon with Lentils

I like using basmati rice, so whenever I have leftovers, I make fried rice. Feel free to add whatever veggies you like and add another protein such as chicken, shrimp or tofu. Thai curry paste is great to keep in the pantry its full of flavour and a lot less fuss than trying to make your own.
Directions for: Thai Fried Rice

Ingredients

3 eggs, beaten

tsp butter (5 ml)

1 to 2 tbsp. of vegetable oil (15 to 30 ml)

1 tbsp. to 2 tbsp. Thai red curry paste, or to taste (15 to 30 ml)

3 cup cooked cold long grain rice (750 ml)

cup frozen peas (175 ml)

cup frozen diced carrots (125 ml)

1 Tbsp ketchup (15 ml)

1 to 2 tbsp. soy sauce or fish sauce, to taste (15 to 30 ml)

2 Tbsp oyster flavoured sauce (30 ml)

cup ground peanuts, for garnish (75 ml)

1 cup bean sprouts, for garnish, optional (250 ml)

2 green onions, sliced thin

1 lime

handful of chopped cilantro, optional

Directions

1. Heat a wok or saut pan over medium heat. Melt the butter and add the beaten eggs. Make an omelette or alternately just make scrambled eggs. Remove omelette from pan. Roll and slice omelette. Set aside.

2. Heat 1 tbsp. vegetable oil in a wok or large saut pan over high heat. Add Thai chile paste and stir fry for 1 minute. Add the cooked rice, breaking up the clumps. Continue to stir fry until heated through, about 3 minutes. Add more oil if need to stir fry rice, if pan looks dry. Add the peas and carrots and stir fry another 1 minute. Add ketchup, soy sauce and oyster sauce, cook for 2 more minutes or until rice is hot throughout. Add eggs and toss.

3. Garnish with the bean sprouts, green onions, peanuts and cilantro. Squeeze fresh lime juice on top. Serve immediately.

See more: Rice/Grain, Side, Thai, Fry