Cambodian Fried Rice with Pepper Lime Dressing Recipe
Mostly whole foods
Gluten-free option
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Comfort food
Main meals
Now here’s dish that will make your tastebuds tingle! Fresh and spicy, salty and zesty — it hits the spot. And the pepper lime dressing (the “flavour bomb” according to Simon) just might become your new best friend.
You will need
Serves 2
- 2 tablespoons peanut oil
- 1/4 red capsicum, diced
- 1/4 green capsicum, diced
- 1/2 carrot, diced
- 1/4 red onion, diced
- 1 red chilli, finely sliced
- 2 garlic cloves, finely chopped
- 100g string beans, chopped 1cm thick
- 1 tablespoon sesame oil
- 1 cup cooked basmati rice, cooked the day before
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon sugar
For the dressing:
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 1 lime, juice only
To garnish:
- 2 spring onions, greens only, sliced
- Red chilli, thinly sliced
Recipe: Simon Toohey
Directions
-
Step 1
In a frying pan on high heat add the peanut oil and let it become hot.
-
Step 2
Just before it starts smoking add in the red and green capsicums. Add most of the red chilli (save some for later). Cook for 1 minute, then add the carrot, red onion and beans and cook for another 3-4 minutes until it’s nicely caramelised.
-
Step 3
Add chopped garlic and cook for 30 seconds, stirring. Pour into a bowl and set aside.
-
Step 4
Add the sesame oil and rice to the wok and fry until all the rice has come apart and is hot. Return the vegetables to the wok and toss through. Add the soy sauce and sugar and mix well.
-
Step 5
In a separate small bowl add the salt and pepper and lime juice and stir until it makes a slurry.
-
Step 6
To serve, garnish with spring onions, reserved chilli and drizzle with the lime pepper dressing.
Hot tip!
Be sure to dice all of your vegetables to a similar size so everything will cook consistently and evenly!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Simon Toohey
