Step 1

First using the back of a knife or any blunt object, lightly bash the lemongrass stalks to break open the layers

Step 2

Then peel off the fibrous and woody outer layer of the lemongrass and trim the tough stem off

Step 3

Roughly mince the lemongrass as this will aid with the next step

Step 4

Place the lemongrass into a pestle and mortar and pound until it forms a rough, coarse paste. A food processor will also work here

Step 5

Then add in the garlic and bird’s eye chillies and continue to pound until coarsely ground

Step 6

Sauté this aromatic mixture in the oil over medium heat whilst continually stirring until fragrant. This will take around 2-3 minutes

Step 7

Next add in the carrots, mushrooms, and peppers and mix to combine

Step 8

Add in the tofu and once again toss to combine

Step 9

Meanwhile toast the white peppercorns, cumin seeds, and coriander seeds on a low heat until fragrant for around 1 minute

Step 10

Transfer these spices to a pestle and mortar and grind to a fine powder

Step 11

Add the spices along with the mushroom sauce, dark soy sauce, and light soy sauce to the pan

Step 12

Add in the cooked (day old) rice and continue to mix everything together

Step 13

Finally turn the heat off and add in the fresh Thai basil and finely sliced spring onion greens. Allow the heat of the pan to slightly wilt the basil

Step 14

Best served immediately