Occasionally I browse other food blogs, although I try not to — it’s an endless task. Often, after a few sentences or paragraphs, the introduction wanders into a whimsical aside that has little to do with the food itself. It reads like a limp, irrelevant observation that delays getting to the recipe.
It reminds me of tedious sermons or stand-up routines that rely on weak analogies — for example, comparing God to a carrier bag because it holds things together. You can feel every last ounce of energy squeezed into that analogy, and yet it contributes nothing meaningful. The same happens on many food blogs: an unnecessary preamble that wastes time before the actual recipe appears.
Usually the meandering intro, if it’s relevant at all, offers a brief emotional context about why the author made the dish. Other times it’s entirely unrelated — about cleaning the house or some trivial chore. But eventually most posts get to the point: the recipe. That’s why you’re here, after all.
So, with a hint of irony, here’s my own straightforward offering: a Thailand-in-a-mouthful recipe for Thai Fried Rice with tofu or prawns — packed with flavour and simple to prepare. No carrier bags, I promise.
*That sermon anecdote may actually have been a stand-up comedian.
Thai fried rice with Tofu or Prawns
By Gavin Wren
Serves 4
Ingredients
250g brown rice
2 lemongrass stalks, bashed
2 kaffir lime leaves
2 tablespoons groundnut oil (or vegetable oil)
200g tofu, cut into chunks, or raw prawns (or a mix)
1 small onion, chopped
1 clove garlic, crushed
2 eggs, beaten
100g green beans, cut into 2.5cm (1″) pieces
2 small pak choi, leaves separated and washed
3 tablespoons fish sauce
Juice of 1 lime
2 red chillis
To serve:
2 spring onions, chopped
4 lime wedges
1 red chilli, chopped
Directions
Heat 1 tablespoon of oil in a wok over high heat and fry the tofu or prawns for about 6 minutes until browned. Transfer to a plate and set aside.
Fried rice tip
Cooking rice in advance and chilling it helps prevent the rice becoming mushy when fried. If you can, cook the rice the day before and refrigerate overnight; this will make the final dish quicker and produce better texture.
Heat another tablespoon of oil and stir-fry the garlic and onion for about 2 minutes over high heat. Add the green beans and pak choi and cook for a further 2 minutes.
Add the rice and the cooked tofu or prawns and stir until heated through. Make a well in the center of the rice and pour in the beaten eggs; scramble them and mix thoroughly with the rice. Cook for another 2 minutes, then remove from heat and stir in the fish sauce and lime juice.
Serve in bowls and garnish with chopped chilli, spring onion and lime wedges.
This dish freezes well: make a large batch, portion and freeze for work lunches. Reheat and sprinkle with chilli flakes if you want extra heat.
Storage and Safety
Rice storage
Cooked rice can contain spores that survive the initial cooking and can grow into bacteria if not handled correctly. To reduce the risk of food poisoning follow these simple rules:
- Cool the rice quickly after cooking
- Store in the refrigerator for up to three days
- Freeze in airtight containers for longer storage
- Do not leave rice at room temperature for extended periods