Fresh Thai flavors complement the soft crab meat and crunchy cashews in this flavorsome fried rice dish.

2 tablespoons fish sauce
1 tablespoon soy sauce
½ teaspoon superfine (caster) sugar
2 tablespoons canola or peanut oil
¼ green pepper (capsicum)—diced
2 cloves garlic—finely chopped
2 teaspoons red curry paste
¼ cup roasted cashews
3 cups cold cooked Jasmine rice (preferably left to cool in the fridge overnight)
1 fresh tomato—diced
5½ oz (170g) canned crab meat—drained well
1 scallion (spring onion)—finely sliced on the diagonal
1 tablespoon finely chopped fresh basil
1 tablespoon lemon juice
A little fresh red chili and scallion (both thinly sliced on the diagonal) to garnish


MIX together the fish sauce, soy sauce and sugar in a small bowl until well combined. HEAT a wok over a high temperature until very hot. ADD the oil and stir-fry the green pepper for 1 minute. ADD the garlic, curry paste and cashews and stir-fry for 1 minute. ADD the rice and tomato and stir-fry for a minute, tossing well to mix thoroughly. ADD the sauce mixture and stir-fry for 2 minutes. STIR through the crab, scallion, basil and lemon juice to warm through. Serve garnished with the red chili and scallion.

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