Thai Style Fried Rice With A Curry Flavor Hmmm Food

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!

THAI-STYLE FRAGRANT RICE

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

THAI FRIED RICE

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.

VEGETARIAN THAI CURRY FRIED RICE

Steps:

• Rinse rice a few times under cold running water until water runs clear.
• Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
• Remove from heat and sprinkle with Thai basil.

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-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 FRIED RICE

Steps:

• Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
• Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
• Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
• When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.
• Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
• Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
• Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
• Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs.
• Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
• Garnish as desired.

THAI FRIED RICE WITH VEGETABLE RIBBONS

Steps:

• Set a strainer in the sink and place carrot, leek, and pea strips in it.
• Pour boiling water over vegetables for about 12 seconds.
• Set vegetables aside.
• In a large nonstick skillet, heat oil over medium heat.
• Add vegetables, garlic, and rice and saute until heated through and fragrant, 4 minutes.
• (Do not crowd the pan; cook in two batches, if necessary).
• In a small bowl, whisk together lime juice and pulp, honey, hot pepper sauce, peanut butter, and basil or mint, if used.
• Add to rice mixture and toss well to combine.
• Serve hot.

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.

RED CURRY FRIED RICE

Steps:

• Cook curry paste and lime leaves in a bit of vegetable oil until fragrant.
• Cook onions and mushrooms in vegetable oil in a wok until tender.
• Add rice, fish sauce, and curry paste mixture.
• Separately scramble eggs with dash of fish sauce and some water then add to rice mixture.
• Garnish with scallions and fresh cilantro as desired.