Thai Fried Rice with Vegetable Ribbons - serves 4

1 carrot, cut into julienne strips
1 leek, cut into julienne strips
1/2 cup snow peas, cut into julienne strips
2 tsp peanut oil 2 cups cooked rice
Juice and pulp of 1 lime
1 tsp honey
1/4 tsp hot pepper sauce, or to taste
1 tbsp peanut butter
2 tbsp minced fresh basil or mint(optional)

Set a strainer in the sink and place carrot, leek, and pea strips in it. Pour boiling water over vegetables for about 12 seconds. Set vegetables aside.
In a large nonstick skillet, heat oil over medium heat.Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.(Do not crowd the pan; cook in two batches, if necessary).
In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used. Add to rice mixture and toss well to combine. Serve hot as a side dish.
It also makes an enjoyable main dish when accompanied by a clear soup and some wontons or egg rolls.