Spicy Thai Fried Rice with Sugar Snap Peas

Ingredients:
Basmati Rice ? 1½ cups, soaked in water for at least 15 mins
Lemon Grass ? 2 tbsp finely chopped (from fleshy mid section of about 2 stalks)
Sugar snap peas ? 1½ cups, finely chopped (I used frozen) Green beans can be substituted
Green Peas ? 1 cup
Baby Corn ? 14 oz. can, drained and rinsed
Shallot ? 1, medium chopped
Green Chilies ? 4, thinly sliced
Ginger ? 1? piece, grated
Garlic ? 1 clove, minced
Thai Red Chili Sauce ? 2tbsp
Soy sauce ? 1tbsp
Asian chili sauce ? 2tsp (optional, I used Sriracha chili sauce)
Salt ? to taste

Method:
Cook rice and let it cool completely.
Heat 2tbsp peanut oil in a large sauté pan; add shallots, ginger, garlic and lemon grass and sauté till nice and fragrant about 2-3 minutes.
Add sugar snap peas and baby corn; cover and cook till they are tender about 5-7 minutes.
Now add Thai red chili sauce, hot sauce and soy sauce; stir fry for a minute.
Add thawed peas and stir fry for couple of minutes until heated through.
Finally add the cooked rice and stir fry for 2-3 minutes.
Add scrambled egg or baked tofu to make it a complete meal.