Thai Inspired Fried Rice Food

THAI-INSPIRED FRIED RICE

Steps:

• Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
• Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

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!

KAO PAD (THAI-STYLE FRIED RICE)

Steps:

• Choose and prepare vegetables. Select a combination with a variety of colors.
• In a wok, heat the oil and stir fry the ginger and garlic until golden.
• Remove them with a slotted spoon and save for later.
• In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
• Remove the vegetables from the wok and set aside.
• Add the rice to the wok and heat thoroughly.
• With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
• Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
• Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
• Finally, mix in the chili sauce, soy sauce and lime juice.
• For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

THAI-STYLE FRIED RICE

Steps:

• Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
• Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
• Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

THAI FRIED RICE

Steps:

• Saute the gingerroot in the oil in a large skillet until tender. Add the rice, stirring well; cook for 5 minutes.
• Stir in the broth and the next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
• Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.