Thai Fried Rice


½ tsp white peppercorns

4 cloves garlic, peeled and chopped

¼ cup coriander stems and root

2-4 tbsp olive oil

2 eggs, beaten

1 tbsp pink shallots, diced

½ kg green prawns, peeled and deveined then chopped

1 cup firm tofu, diced

4 cups cooked biodynamic brown rice, cold

1 tomato, cut into wedges

2 cups bean sprouts

2 spring onions, sliced diagonally

1 cup coriander leaves

2 tbsp organic, roasted peanuts, roughly crushed

1 lime, cut into wedges

1 tomato into wedges

Sauce – Blitz together 6 red chillies, 6 garlic cloves, ½ cup fish sauce, 3 limes, juiced and 1 tbsp palm sugar.



Pound the white peppercorns in a mortar and pestle then add the garlic and coriander. Set aside.

Blitz coconut palm sugar, fish sauce, chillies, lemon juice.

In a large wok, fry beaten eggs to 2 min. Remove eggs. Fry onion, white pepper/garlic paste and slowly add tofu and prawns. Continue to stir ingredients in the wok. Once prawns are fried, add tomato, rice and tomato. Continue to stir ingredients through. Toss ingredients and add bean shoots and herbs.

Plate fried ingredients and drizzle chilli paste, sesame oil, spring onions and serve with lime wedges.