Khao phad jay (thai vegan fried rice) recipe courtesy of Peter, thanks!
Feeds loads, it is after all 6 cups rice....
Fried rice with no eggs, no fish sauce, and no meat, lots of Thai flavor from pepper, garlic, and a bit of curry paste. This is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. Moderately peppery. 
6 cups cooked long-grain rice
2 tablespoons vegetable oil
3 tablespoons coarsely chopped garlic 
1 small onion, finely chopped 
1/2 teaspoon fresh ground black pepper 
6 ounces green beans, diced 
4 ounces fresh or frozen corn kernels 
2 tablespoons light soy sauce 
2 teaspoons thai green curry paste 
cucumber, peeled, sliced in half with seeds removed if they are watery
prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside. 
• heat a wok or large frying pan over high heat and add the oil. 
• when the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes. 
• add the green beans and corn and continue to stir-fry for 3 minutes. 
• add the cold cooked rice and stir-fry for 5 minutes. 
• add the soy sauce and curry paste and stir-fry for 2 minutes. 
Garnish with the scallions, cucumber, and lime, and serve hot. 
Try a yellow Muslim curry paste which will add an aromatic essence. 
To take it from vegan to vegetarian use a bit of fish sauce and reduce the amount of light soy to accommodate the saltiness. 
Egg fried rice is made similarly. The egg is added early to the pan/wok and stirred in the wok to slightly undercooked. Then the beans etc. 
For true spiciness add a chopped bird’s eye chilie to the heating oil stage.


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