Thai Fried Rice2015-05-29
- Yield : 300
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Thai Fried Rice is something that I enjoyed during each of my Thailand trips. Back home cravings for this dish never got fulfilled because of non availability of the fragrant and tasty Jasmine Rice in my small town. However, during my recent trip to Mumbai I found Jasmine Rice and made this classic Thai fried Rice. When I read the recipe on several sites, what surprised me was the use of Thai curry powder in this rice. The Thai curry powder uses ingredients that are easily found in Indian subcontinent, but it’s use is different. The curry powder along with Galangal and fish sauce along with lemon grass makes this dish very very tempting.
Thai fried Rice is served often at breakfast but we are not used to eating rice in the morning, so we end up eating it for lunch or dinner.
- Jasmine Rice 1.5 cups
- Coconut milk 200 ml
- Chicken 400 gms (boneless and cut into small pcs)
- Green Onion 3 chopped (separate the greens from the white)
- Galangal 1 Tbsp grated (use fresh and tender ginger if Galangal is not available)
- Garlic 5-6 cloves minced
- Peas 1 cup
- Lemon grass 3-4 stems, crushed
- Basil 1 Tbsp chopped finely
- Lemon 1 juiced
- Curry Powder 1.5 Tsp (See recipe here)
- Soy Sauce 3-4 Tbsp
- Eggs 4
- Salt to taste
- Tomato 1 cut in wedges
- Cucumber 1 cut in halves
Cook Jasmine rice with 1.5 cup water and 200 ml coconut milk.
Whisk the eggs with some salt and make an omelet in a flat pan. Roll the omelet in the form of a long cylinder just before it is cooked completely, let it cool and cut it into slices.
Cut chicken into bite size pieces and saute them with 2 Tbsp oil and curry powder. Add salt and cook till the chicken is done. Remove and keep.
In the same wok, add more oil (about 2 Tbsp) and fry garlic and white portions of green onions for a few seconds, add lemon grass and galangal. Tip in the cooked chicken and peas. stir for a few minutes and add the cooked rice.
Turn the flame high and add soy sauce and fish sauce. Fry the rice for a few minutes taking care that it does not stick to the bottom of the wok. Taste for salt and add salt if needed. Tear the Basil leaves roughly and add to the rice, turn off the flame and add the lime juice.
Serve the Thai fried rice with rolls of omelet, some tomato and cucumber slices and a wedge of lemon.
Thai fried rice
Thai fried rice is a variety of fried rice typical of central Thai cuisine. In Thai, khao means “rice” and phat means “of or relating to being stir-fried”. This dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander. This dish has many regional variants, as it is ubiquitous. Other dishes include coconut fried rice, pineapple fried rice and basil fried rice. Khao op sapparot is a fancier fried rice pineapple dish with raisins and nuts and almost always comes served inside a cutout pineapple.