MOM'S THAI FRIED RICE
This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!
Provided by shimmerchk
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large skillet over medium high heat.
- While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
- Add the garlic to the heated wok, and toss until fragrant and slightly golden.
- Add chicken, beef, or pork and stir fry for about 1 minute.
- Push the meat and garlic up the sides making a well in the middle and add eggs.
- Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
- Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
- If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
- Sprinkle in the sugar and add the fish sauce and oyster sauce.
- Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
- Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.
MOM'S FRIED RICE
Feel free to add cubed chicken or steak to make this side a main dish. Pea pods also add some color and crunch. Carey Hunt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through.
Nutrition Facts : Calories 368 calories, Fat 15g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 984mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
THAI FRIED RICE
This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.
Provided by Toi
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
- Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
- Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
- Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 75.9 g, Cholesterol 137.5 mg, Fat 10 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 694.4 mg, Sugar 12.2 g
THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
MUM'S THAI FRIED RICE | MARION'S KITCHEN
Fried rice is a bit of an art form, and Marion uses her mum's secret technique to make the greatest fried rice ever. Use cooked rice, add onion and sliced pork or chicken and serve with chilli fish sauce (prik nam pla).
Provided by Bee
Yield 2
Number Of Ingredients 15
Steps:
- Step 1.For the chilli fish sauce, mix ingredients in a small bowl.
- Step 2.Heat 1 tablespoon of oil in a frying pan over high heat and cook onion until lightly golden and soft. Remove from heat and transfer the onion to a large bowl.
- Step 3.Heat another tablespoon of oil in the same frying pan over high heat and cook the pork for 2-3 minutes or until just cooked through. Transfer the pork (draining and discarding any cooking liquid) to the same bowl as the onion. Add the tomato and rice to the bowl also. Drain any liquid from the pan.
- Step 4.Heat the last 1 tablespoon of oil in the same frying pan over high heat. Pour in the egg and let it set for 1 minute, before lightly scrambling. Then add the contents of the rice bowl, soy sauce, fish sauce and sugar. Stir-fry for 1-2 minutes or until well combined.
- Step 5.Transfer the rice to a serving plate and serve with chilli fish sauce, lime wedges and stalks of spring onion.
THAI FRIED RICE (KAOH PAD)
Thai Fried Rice (Kaoh Pad) by Thai Food Online Fried Rice is popular the world over, not just in Thailand. However, within Thailand it is one of the only three basic filer foods, along with plain boiled rice and Thai spaghetti. Whereas in the western world we may eat fried rice as part of a larger meal, in Thailand it will be taken as an entire self contained dish. One of the main mistakes that visitors to Thailand make is in ordering Thai Fried Rice (Kaoh Pad) to go along with their choice of main dish. This is simply not the way the Thais approach fried rice. If they are ordering multiple dishes, they will always order plain rice. Instead, a plate of fried rice is consumed as a meal in itself, usually for breakfast or lunch. What really makes Thai Fried Rice stand out is the freshness of the produce used to prepare it. Thai folks work on a buy today, eat today basis, with all food being purchased fresh each morning, to be prepared that day. When a Thai cook prepares fried rice, the vegetables will always be green and fresh, and the meat will always be succulent. If you wish to create the true Thai taste of fried rice, always cook with the freshest produce. Taste wise, Thai Fried Rice is different from other Asian forms of fried rice for two reasons. Firstly, Jasmine rice is almost always used in the preparation of the dish, and this rice has a fuller, more aromatic nature. Secondly, because every plate of Thai Fried Rice is accompanied by a small bowl of Prik Nam Pla. This is a basic condiment which Thai people use to replace both salt and vinegar. It is simple to make, and consists of nothing more than some diced chillies and chopped garlic, swimming in fish sauce. This gives the Thai Fried Rice a more salty flavour, and adds spiciness due to the chopped chillies. When Thai Fried Rice is served, it will always be put out on to a plate, and along the edge of the plate will be placed thinly sliced cucumber, which will have been refrigerated. This cucumber is used to cool down the burning effect of the Prik Nam Pla, in the event of too many pieces of chopped chilli finding their way on to a single spoonful of Thai Fried Rice. Quite simply, if one mouthful is too hot, then pop in a cooling slice of cucumber.
Provided by by Thai Food Online
Time 30m
Number Of Ingredients 13
Steps:
- 1. Combine the egg and one-half of the soy sauce into a bowl and mix it to a uniform consistency.
- 2. Place the oil into a very hot wok. Add the egg mixture and stir until it is cooked. Now move it to the side of the wok.
- 3. Next, add more oil to the wok. Add the onion, mix everything together well and then add the garlic, the chilli and stir again. Add a touch more oil and add in the rice. A useful Tip: Refrigerated rice is used in this recipe because when rice is chilled, the grains do not tend to stick together. This makes it the perfect consistency for fried rice dishes.
- 4. We now add the tomato, the soy sauce, and the fish sauce to the wok. Stir it all together well.
- 5. Just before serving, stir in the chopped coriander making sure it is distributed evenly throughout the rice.
- 6. Spoon your Thai fried rice into a serving bowl. Next, garnish it with slices of cucumber and a piece of lime. The lime can be squeezed over top of the rice to give it an added tangy flavour.
- 7. You can easily add shrimp, chicken, pork or beef to this dish.
Nutrition Facts : Calories 119kcal Protein
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