Thai Fried Rice



Heat a wok over medium heat without oil. Fry the cashews and coconut, stirring constantly, for one minute or until lightly golden. Set aside.

Increase heat to high and add oil. Stir fry garlic for 30 seconds, until lightly golden. Add curry paste and rice and fry for a few minutes, until heated through. Add brown sugar, sauces and vinegar and mix well.

Add beans and bok choy and fry until bok choy is slightly wilted. Add onions, coconut, and cashews and cook for a few minutes more.

Mix in the lime juice and serve.



  • 1/2 C raw cashews
  • 2/3 C unsweetened coconut
  • 2 Tbsp oil
  • 2 garlic cloves, minced
  • 1/2 tsp red curry paste 
  • 4 C cooked jasmine rice, cold
  • 1 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp rice vinegar
  • 1 C frozen French-cut green beans, thawed
  • 2 baby bok choy, thinly sliced
  • 3 green onions, sliced
  • Juice of one lime