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Thai Fried Rice



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Khao Pad is what it is called – Thai:  khao (is rice) + pad (of or relating to being stir-fried). Mine is a colorful & aromatic Thai inspired Fried Rice. I am not claiming that this is authentic, but it is rice & it is stir fried. I did not have very many ingredients to make it authentic, but I did use some of my brilliant ideas:-D. Overall it came out pretty good.. what can go wrong with vegetables & rice anyway?

Here are a few thing which I did different:

- used coconut milk to cook the rice, only because I had been planning to cook rice with coconut milk for a very long time.

- Used Fresh Lime while stir frying, probably as a substitute for the Kaffir Lime leaves. I don’t think it was the right substitute, but it did add a tang which I liked. I could have used the zest too, but didn’t,  only becoz it occured to me right now while I am writing this post.

- Added quite few Dry Red Chili & Sesame seeds & crushed Peanuts & I do not regret. I will add more peanuts next time.

- I wish I had the Fresh Basil.. well next time….

Doesn’t look too bad, huh? The original plan was to add Tofu, but I made Tandoori Tofu on the side on popular  demand.


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Ingredients:

  1. 1 cup uncooked rice (preferably Jasmine Rice. I like Sona Masoori from the Indian Groceries too)
  2. 1/2 Cup Coconut Milk
  3. 1.5 Cups of Water
  4. 4 Tbsp oil – peanut, canola, or other high-heat oils work well
  5. 4-5 Red Dry Chili
  6. 1 Teaspoon Sesame Seeds.
  7. 1 Onion, thinly sliced
  8. 8 spring onions or scallions, finely sliced (Both the green & the white parts)
  9. 2 cloves garlic, minced
  10. 1″ Fresh ginger peeled, & very very thinly sliced
  11. 1 Lime, halved & deseeded
  12. 2 green chili (something like the Thai Bird – de-seeded if milder rice is desired)
  13. 12 -15 French Beans
  14. 1 cup mixed Bell Peppers/Capsicum, cut into strips ( I used red & yellow peppers)
  15. 2 Tablespoon Light soy sauce
  16. 2 Tablespoons Hot Sauce (more or less to taste), I used Sriracha here
  17. 1/2 cup roasted Peanuts (Roughly crushed)
  18. Salt
  19. White Pepper powdered (to taste)
  20. 2 Tablespoon Fresh Basil, Chopped ( I did not have this, so i did not use. But do use the basil for a wonderful flavor)




Preparation:

To cook the Jasmine rice:

Rinse the uncooked rice till it is no more cloudy.

Combine the Coconut Milk & the rinsed & drained Rice in the cooking pan.

Put the tip of your pointer finger on the rice in the pan. Add as much water (usually about 2 cups for 1 cup of rice, but mind it, this one has a little coconut milk in it), so that the water comes up till the first knuckle line of your finger.

Stir to mix rice and water. Bring it to a boil uncovered on high heat.

Turn the heat down to low  and cover the pan. Cook on low heat for 15-20 minutes. (till rice is tender but not mushy)

Remove the pan from the heat & let it sit for about another 10 minutes.

Uncover & Fluff with a fork.

Spread out the rice in a plate or flat surface & completely cool before starting to make the fried rice.



Preparing the Fried Rice:

Add oil in a wok/pan. Add the sesame seeds & the red dry chilies. Allow the oil to heat with these in the oil, as the flavor gets infused in the oil.

When the sesame seeds start to sizzle & the red dry chili turns dark, add the Onion, Garlic, Ginger & the half of the chopped scallions ( use the white parts & save the green ones for garnish). Add the green chili & the 2 lime halves.

Stir fry for about 5 – 7 minutes. When the onions slightly softens, add the pepper strips & beans. Toss quickly & stir fry at high heat for about 5 mintues.

While this is cooking, quickly whisk the hot sauce,  soy sauce & the crushed peanuts.

Add the soy sauce & the peanuts to the vegetables & toss them so that the sauce & the peanuts combine the veggies. Add the salt & the white pepper powder & toss again.

Add the rice to stir fry. Rather than moving the rice around, try scooping it from the bottom & bringing it to the top. Stir fry for 5 – 8 minutes.

Switch off the heat & add the chopped basil. Stir it together.

Garnish with the saved chopped green scallions. Serve hot with some hot chili sauce.

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This was our weekday dinner, with some store bought hot sauce which is missing in the photo. Traditionally it is served with cucumber & tomato slices & spring onions. Late I am but, sending this to It’s a Vegan World : Thai, hosted by Priya of Akshayapaatram, the Vegan World Event being started by Vaishali of Holy Cow!

Thai Fried is usually done with old rice, so this is a real good meal with any left over rice.


Sending this to Red Hot Chili Peppers:

logo_raccolta_peperoni

Related Posts:

Thai Eggplant Massaman Curry
Toasted Sesame & Shrimp Fried Rice
Spicy Singapore Fried Rice





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