Inspired by Thai flavours, this stir fry dish is a simple ensemble of noodles, herbs, snake beans and eggplant that will deliciously satisfy.

Thai Basil is a wonderfully aromatic herb and fragrantly uplifting. Tossed in with any stir fry dish or curries and your taste buds are elevated to a different flavour level.

Melbourne has its wonderful share of Thai Eateries that range from the elegantly fancy to the bustling corner take-away. Long ago, to get that taste of Thai you really had to frequent these places to get your fix of Thai cuisine. Now our markets are abundantly stocked with so many great Asian herbs and ingredients, that emulating dishes and Thai flavours is an easy and achievable feat at home.

Another interesting ingredient are snake beans. Longer than normal beans, these snake beans are characterised by its longer length (hence the name) and by its purple tipped stems. With a slightly ‘pocked’ surface, they might feel taut and tough to the touch but when cooked over high heat, transforms to something sweet with a biting crinkly texture.

Wonderfully comforting, easily satisfying, a bowl of noodles with Thai flavours is an ‘easy- to- do’ meal with simple preparation and execution.

Try my Thai Basil Pork Noodles with Eggplant recipe.

When we think of ‘Fried Rice,’ we normally think of the local Chinese Restaurant version with its aromatic blend of rice , meat or shrimp and egg. Though an ubiquitous and largely common dish, there is varying degrees of expertise in the execution of the humble ‘Fried Rice’. In my opinion, the best versions have rice grains that are non-starchy, with each individual grain pearly and shiny; perfectly cooked in a hot wok that sears in the taste of each grain. Though the rice is not literally ‘fried’, it does get a fiery time in a smoky hot wok; so hot that each grain almost ‘dances’ in the heat. The flavour that imparts from this “Wok Hei” (what the Chinese literally translate to mean ‘Wok Breath’), transforms this dish from simple to a classically enduring one.

Fried Rice in Western/Chinese cuisines is served more as an accompaniment rather than a main meal. It often is teamed together with a variety of meat or vegetables dishes. In other cuisines, versions of Fried Rice may be served as a meal in itself such as Nasi Goreng which is an Indonesian/Malaysian rendition full of meat or seafood, spices and flavour. It can also be characteristically served with a Fried Egg and garnished with herbs and salad which transforms it to an extravagant one dish meal.

Its seems which ever the cuisine, the palate, the occasion or the taste, Fried Rice is highly versatile an adaptive. At home, this dish can be whipped up with any amount of leftover rice, meat and vegetables. It can represent a very simple deconstructed side or a main sophisticated central dish.

Here in this recipe I have decided to give Fried Rice a new take, offering Brown Rice in place of the White grain and layering it with lots of Greens for a modern day healthy spin. Brown Rice as we know it, is very nutritious. Its nutty and grainy taste makes for a wholesomely good feed!

If you are a lover of Asian Greens ,then stir frying and tossing them around in a hot wok is a great accompaniment to the rice. I eat a wide variety of vegetables and I always yearn for a plate of leafy greens tossed around in garlic, soy sauce and oyster sauce. A plate of stir fried greens is so intrinsically fundamental to Chinese cooking that it is often always served with any meal at any time.

There are four types of Greens I have used in this recipe: Chinese Choy Sum, Green Beans, Cabbage and Edamame Beans. This combination offers a really nice balance of both crunch, goodness, taste and texture. Layer the vegies all on top of the rice but once ready to eat, give it a really good mix so that each mouthfuls of rice are interspersed with the crunch of the greens. A nutritious and nourishing feel good meal all in the one bowl!

Try my Modern Day Fried Rice with four Greens recipe.