Healthy Stir Fried Thai Red Rice Food

HEALTHY STIR-FRIED THAI RED RICE RECIPE

Steps:

• Peel the outer layer of the lemongrass stalks, chop them into 2-inch pieces with diagonal cuts and lightly smash them with the flat part of your knife. Break the kaffir lime leaves into individual lobes (they are double-lobed leaves).
• Add the lemongrass pieces and the kaffir lime leaves to water in a deep, wide pot and bring it to a boil. Add the red rice and bring it to a boil again on high heat. Then simmer for 20 to 25 minutes until cooked thoroughly but not mushy. (note 3) Drain the rice in a colander. Remove the lemongrass stalks and the lime leaves.
• Spread the drained red rice on a large tray or plate and allow it to cool. Once cooled, keep the tray of rice in the refrigerator for 20 minutes or freezer for 10 minutes. This will help remove extra moisture from the rice to give you the best fried rice.
• Mince galangal (or ginger) and garlic. Slice the onions, bell peppers and carrot. Boil the green peas and keep aside.
• Heat the oil in a large pan or wok on high flame, add the minced galangal and garlic and stir-fry until you get an aroma, but not browned. Add the onions and chili and stir-fry until translucent. Stir in the grated carrots, cooked peas and soy sauce. Stir-fry for 5 minutes before adding the rice. Fry for 5 more minutes and turn off the heat.
• If you're using eggs, beat them with a few dashes of salt and pepper. Make space in the middle of the pan by moving the vegetables to the sides. Add the eggs and scramble them until almost done. Mix in the rice when the eggs are semi-cooked and stir well. Turn off the heat.
• Garnish with chopped cilantro and serve with lime wedges.

STIR-FRIED THAI NOODLES: PAD THAI

Steps:

• Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
• In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
• Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
• Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
• When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!

Steps:

• Be sure rice is completely cool, better cold!
• Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
• Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
• Along with the garlic, add pork or chicken and fry until cooked.
• Add shrimp and cook until they turn pink.
• Add rice and toss thoroughly until coated with curry mixture and heated through.
• If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
• Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
• Now lightly toss the chopped green onions into the rice.
• Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!