{"id":6139,"date":"2009-05-01T07:43:57","date_gmt":"2009-05-01T14:43:57","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=6139"},"modified":"2009-07-19T14:56:14","modified_gmt":"2009-07-19T21:56:14","slug":"thai-fried-rice","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/rice\/thai-fried-rice\/","title":{"rendered":"Thai Fried Rice"},"content":{"rendered":"


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\nKhao Pad<\/strong> is what it is called – Thai:\u00a0 khao (is rice<\/strong>) + pad (of or relating to being stir-fried<\/span>)<\/strong>. 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?<\/p>\n

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Here are a few thing which I did different:<\/em><\/p>\n

– used coconut milk to cook the rice, only because I had been planning to cook rice with coconut milk for a very long time.<\/p>\n

– 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,\u00a0 only becoz it occured to me right now while I am writing this post.<\/p>\n

– Added quite few Dry Red Chili & Sesame seeds & crushed Peanuts & I do not regret. I will add more peanuts next time.<\/p>\n

– I wish I had the Fresh Basil.. well next time….<\/p>\n

Doesn’t look too bad, huh? The original plan was to add Tofu, but I made Tandoori Tofu<\/a><\/strong> on the side on popular\u00a0 demand.
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Ingredients:<\/strong><\/em><\/p>\n

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  1. 1 cup uncooked rice (preferably Jasmine Rice. I like Sona Masoori from the Indian Groceries too)<\/strong><\/li>\n
  2. 1\/2 Cup Coconut Milk<\/strong><\/li>\n
  3. 1.5 Cups of Water<\/strong><\/li>\n
  4. 4 Tbsp oil – peanut, canola, or other high-heat oils work well<\/strong><\/li>\n
  5. 4-5 Red Dry Chili<\/strong><\/li>\n
  6. 1 Teaspoon Sesame Seeds.<\/strong><\/li>\n
  7. 1 Onion, thinly sliced<\/strong><\/li>\n
  8. 8 spring onions or scallions, finely sliced (Both the green & the white parts)<\/strong><\/li>\n
  9. 2 cloves garlic, minced<\/strong><\/li>\n
  10. 1″ Fresh ginger peeled, & very very thinly sliced<\/strong><\/li>\n
  11. 1 Lime, halved & deseeded <\/strong><\/li>\n
  12. 2 green chili (something like the Thai Bird – de-seeded if milder rice is desired)<\/strong><\/li>\n
  13. 12 -15 French Beans<\/strong><\/li>\n
  14. 1 cup mixed Bell Peppers\/Capsicum, cut into strips ( I used red & yellow peppers)<\/strong><\/li>\n
  15. 2 Tablespoon Light soy sauce <\/strong><\/li>\n
  16. 2 Tablespoons Hot Sauce (more or less to taste), I used Sriracha here
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  17. 1\/2 cup roasted Peanuts (Roughly crushed)<\/strong><\/li>\n
  18. Salt <\/strong><\/li>\n
  19. White Pepper powdered (to taste) <\/strong><\/li>\n
  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) <\/strong><\/li>\n<\/ol>\n


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    Preparation:<\/strong><\/em>
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    To cook the Jasmine rice:<\/strong><\/em><\/p>\n

    Rinse the uncooked rice till it is no more cloudy.<\/p>\n

    Combine the Coconut Milk & the rinsed & drained Rice in the cooking pan.<\/p>\n

    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.<\/p>\n

    Stir to mix rice and water. Bring it to a boil uncovered on high heat.<\/p>\n

    Turn the heat down to low\u00a0 and cover the pan. Cook on low heat for 15-20 minutes. (till rice is tender but not mushy)<\/p>\n

    Remove the pan from the heat & let it sit for about another 10 minutes.<\/p>\n

    Uncover & Fluff with a fork.<\/p>\n

    Spread out the rice in a plate or flat surface & completely cool before starting to make the fried rice.<\/p>\n


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    \nPreparing the Fried Rice:<\/strong><\/em><\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    While this is cooking, quickly whisk the hot sauce,\u00a0 soy sauce & the crushed peanuts.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Switch off the heat & add the chopped basil. Stir it together.<\/p>\n

    Garnish with the saved chopped green scallions. Serve hot with some hot chili sauce.<\/p><\/blockquote>\n

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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\u2019s a Vegan World : Thai<\/a>, hosted by Priya of Akshayapaatram, the Vegan World Event being started by Vaishali of Holy Cow<\/a>!<\/p>\n

    Thai Fried is usually done with old rice, so this is a real good meal with any left over rice.
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    \nSending this to     Red Hot Chili Peppers:<\/a><\/p>\n

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    Related Posts:<\/strong><\/p>\n

    Thai Eggplant Massaman Curry<\/a><\/strong>
    \n    Toasted Sesame & Shrimp Fried Rice<\/a><\/strong>
    \n    Spicy Singapore Fried Rice<\/a><\/strong><\/p>\n


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