Thai Fried Rice

Ingredients:

• 1 cup coconut milk
• 1 cup long grain brown rice
• 1/4 cup freshly squeezed lime juice
• 3 tbsp soy sauce
• 4 tsp brown sugar
• 4 tsp cornstarch
• 1 tbsp dark miso
• 2 tbsp canola oil
• 4 large shallots, sliced
• 1/2 tsp red pepper flakes
• 12 oz firm tofu, drained and pressed
• 2 cups green beans
• 1 tbsp minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 large scallions cut into 1-inch pieces
• 1/2 cup chopped cilantro
• 1/2 cup fresh basil
• 1/2 cup roasted peanuts, chopped

Directions:

In a small saucepan with a tight fitting lid, bring the coconut milk and 1 cup water to a boil. Add the rice, return it to a boil, then reduce the heat to a low simmer. Cover tightly, and cook until all the liquids are absorbed, 40 to 50 minutes. Take the pan off the heat and let it stand, covered for 5 minutes to finish steaming the rice.

In a cup mix together the lime juice, soy sauce, brown sugar, cornstarch, and miso and reserve.

Heat a large wok over high heat until very hot. Add the oil, swirling to coat the pan. Add the shallots and pepper flakes and fry over high heat until the shallots are golden, 2 minutes. Crumble the tofu in and fry it, scraping often, until golden and crisp. Add the beans and stir for 2 minutes. Add the ginger and garlic and cook for 1 minute. Pour in the liquid mixture and add the cooked rice, then start stirring and turning the mixture. Cook over high heat until the mixture is dry and well mixed. Add the scallions, cilantro and basil and toss quickly, then scrape the mixture our into a serving bowl and top with the peanuts.