Pad Thai rice

This easy rice makes a delicious accompaniment to a Thai-style feast.

• 2 tablespoons dried shrimp*
• 300g (1 1/2 cups) SunRice Jasmine Fragrant Rice
• 40ml (2 tablespoons) vegetable oil
• 1/2 teaspoon sesame oil
• 2 eggs, beaten
• 1 tablespoon grated fresh ginger
• 1 garlic clove, chopped
• 2 red chillies, seeded, finely chopped
• 150g chopped roasted peanuts
• 20ml (1 tablespoon) light soy sauce
• 20ml (1 tablespoon) fish sauce
• 20ml (1 tablespoon) lime juice
• 1 bunch spring onions, washed, finely chopped
• 4 tablespoons chopped fresh coriander

Energy 1309kJ	Fat saturated 3.00g
Fat Total 16.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 32.00g	Dietary Fibre g
Protein 10.00g	Cholesterol mg
Sodium 444.97mg

All nutrition values are per serve.

1. Step 1

   Soak the shrimp in 1/4 cup hot water for 10 minutes, then drain.

2. Step 2

   Bring a pot of salted water to the boil. Add the rice and cook for 8 minutes, then drain and refresh under cold water. Drain well, then set aside.

3. Step 3

   Heat half the vegetable oil and the sesame oil in a frying pan over medium heat. Add egg and cook until set. Flip and cook other side briefly, then turn out onto a board. Roll up and cut into thin strips.

4. Step 4

   Heat remaining oil in a wok over high heat. Add ginger, garlic, chilli and shrimp. Stir-fry for a few seconds. Add rice and stir-fry for 1 minute. Add peanuts, soy and fish sauce, lime juice, onion and egg and cook only until combined. Stir in coriander and serve.

* From Asian supermarkets.