- 250 g Jasmine rice
- 10 g dried shiitake mushrooms, broken into small pieces
- 150 g soy sauce
- 1 onion, finely sliced
- 225 g smoked tofu, cut into 1cm cubes
- 1 large organic carrot, about 100 g, peeled and finely diced
- 80 g fresh peas (use thawed frozen peas if fresh are not available)
- 4 spring onions, white and green parts, sliced diagonally
- 2 cloves garlic, finely chopped
- 1 red chilli, finely chopped (keep the seeds in for extra heat)
- 5 cm piece fresh ginger, finely chopped
- 4 stalks lemongrass, tough outer leaves removed, finely chopped
- 1 tbsp fresh mint leaves, finely chopped
- 1 tbsp fresh coriander, finely chopped
- 1 tbsp fresh Thai basil leaves, finely chopped (use ordinary basil if unavailable)
- 1 tbsp crispy shallots
- juice and grated zest of 1 lime
- 1 tbsp peanut oil
- 1 tbsp toasted sesame oil
- lime wedges
- Rinse the rice and place in a saucepan with 500 ml fresh water. Bring to the boil, stir, and reduce the heat to medium. Cook for 30 minutes or until the water has almost gone. Remove from the heat, cover the pan with a lid and set aside to cool completely.
- Grind the dried shiitake mushrooms to a powder, using a pestle and mortar or food processor.
- Pour the soy sauce into a saucepan, along with 50 ml of fresh water. Stir in the ground dried shiitake mushrooms and place the pan over a medium heat. Bring to the boil then reduce to a simmer. Cook for 10 minutes, stirring every so often, then remove from the heat and leave to cool and infuse.
- Place a large wok over a high heat. Once it is hot, carefully add the groundnut and sesame oils. Add the sliced onion and the diced carrot and stir-fry for 3 minutes, until they have softened and begun to catch. Add the spring onion, garlic, chilli, ginger, lemongrass, lime zest and peas. Stir fry vigorously for 2 minutes then add the smoked tofu cubes. Continue to stir fry for a further 3 minutes before adding the rice. After three more minutes, pour in the soy and shiitake mixture. Quickly stir to incorporate, then remove the wok from the heat.
- Stir in the chopped mint, coriander and Thai basil, the lime juice and the crispy shallots. Divide the fried rice between bowls. Serve hot, accompanied by lime wedges.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen