Elevating the familiar, this vibrant fried rice intermingles the complexities of green curry paste with the savory simplicity of day-old rice, evoking a comforting journey through Thai flavors.
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Heat oil in a wok over medium heat, and scramble the eggs until just set.
Add diced chicken and cook for a few minutes until browned.
Stir in green curry paste, followed by the rice and mixed vegetables, mixing thoroughly.
Season with fish sauce and sugar, until hot.
Remove from heat and garnish with fresh cilantro before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
