- 4 cups cooked long-grain rice, preferably chilled 1 L
- 2 tbsp fish sauce 25 mL
- 1 tbsp chicken stock or white wine 15 mL
- 1 tbsp granulated sugar 15 mL
- 1 tsp salt or to taste 5 mL
- 10 cobs canned baby corn
- 2 tbsp vegetable oil 25 mL
- 2 tbsp chopped shallots or onion 25 mL
- 2 tsp chopped garlic 10 mL
- 8 oz lean boneless beef, thinly sliced 250 g
- 1 tbsp Thai-style red curry paste 15 mL
- 1 tbsp water 15 mL
- ¾ cup frozen chopped green beans or peas 175 mL
- 3 tbsp chopped green onions 45 mL
- Crumble rice with your fingers, breaking up into individual grains. Set aside.
- In a small bowl, combine fish sauce, chicken stock, sugar and salt and stir well. Set aside.
- Chop each baby corn cob crosswise into 4 pieces. Set aside.
- Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add shallots and garlic and toss well, until fragrant, about 15 seconds.
- Add beef, spreading into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well and cook, until no longer pink, about 30 seconds more.
- Add curry paste and water and cook, pressing and tossing gently, to soften and mix with beef, about 30 seconds. Add green beans and baby corn and toss well. Add rice and cook, tossing often, for 1 minute.
- Add fish sauce mixture, pouring in around sides of pan. Toss well. Cook, tossing often, until beef is cooked through and rice is hot, tender and evenly seasoned, about 1 minute more. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.