Classic Thai Fried Rice

Categories: Side dish, Thai, Rice, and Vegetarian Yield: 6 servings 2 tbs. 4 cups 2 each 3 tbs. 2 tsp. 1 each lbs. 1 tbs. Vegetable oil Cooked long grain rice Garlic cloves, crushed Soy sauce Red curry paste, see recipe Green onion, chopped Tofu, diced Cilantro leaves, chopped

----------------------------------GARNISH---------------------------------10 each Green onions & thin cucumber slices Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for 1 minute. Add the curry paste & stir-fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes. Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish. Serve with a clear soup & a salad & this makes a good meal in itself. Serve with chilies in vinegar on the side: Chop c fresh green & red chilies & chop them into small pieces. Add to 1 c rice vinegar mixed with 1 tbs. soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks.

COCONUT RICE NOODLES

Serving Size: 2 Categories: Thai Pasta Vegetarian 1/3 lb. 2 tsp. lb. 1 cup 2 2/3 oz. 2 tbs. 1 small 2 large 3 3 oz. 4 2 tbs. Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chilies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. 1. Pour boiling water over the noodles and leave for one minute then rinse with cold water and drain thoroughly. 2. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. 3. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chilies and garlic and simmer for 5 minutes. 4. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. 445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium). Dried rice noodles Sesame oil Firm tofu Vegetable stock Creamed coconut Soy sauce Onion Red chilies Garlic cloves Beansprouts Spring onions Fresh coriander Seasoning

CRAB FRIED RICE

KHAO PAD POO
Serving Size: 4 Categories: Rice 2 tbs. 1 1 cup 2 3 cup 2 tbs. 2 tbs. 2 tbs. Oil Chopped Garlic Clove Cooked Crabmeat

Beaten Eggs Cooked Rice Maggi Seasoning Fish Sauce (Nam Pla) Sugar Chopped Green Onion/Scallion -----SAUCE---- cup Fish Sauce (Nam Pla) 5 Finely Chopped Green Thai Peppers (Prik Kee Noo) -----GARNISH----1 Sliced Tomato cup Sliced Cucumber Cilantro/Coriander Leaves 4 Lemons, Cut In Wedges A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste. Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion. Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side. NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores.

Fried Rice with Basil

Khao Pad Krapow
Categories: Thai, Vegetarian, Rice/grains Yield: 2 servings 1Garlic clove; finely chopped 3 small Fresh red or green chilies
finely chopped halved

1 cup Fresh button mushrooms 1 small Onion; chopped 2 cups Cooked rice 1 small Bundle long beans OR- French/snap beans cut into pieces 1 small Red or green pepper; diced tsp. Sugar 3 tbs. Light soy sauce 15 Sweet basil leaves In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilies and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish.

FRIED RICE WITH PEPPERY CURRY

Serving Size: 6 Categories: Side Dish Thai Rice Vegetarian 3 tbs. Vegetable oil 2 tbs. Onions, chopped 1 tbs. Garlic, chopped cup Green beans, chopped 2 tbs. Peppery curry paste, see recipe 5 cup Cooked long-grain rice 2 tbs. Soy sauce -----GARNISH----1 tbs. Cilantro leaves, chopped cup Cucumber, sliced 3 each Green onions, sliced Heat oil in a wok over medium-high heat. Add the onion & stir-fry for 3 minutes, then add the garlic & continue to stir-fry for a few minutes, until both are golden. Add the beans & curry paste & stir-fry for 3 minutes. Add the rice & soy sauce & stir-fry until hot through, be careful not to overcook. Serve with the garnishes.

STIR FRIED RICE AND PINEAPPLE

KHAO PAD SAPPAROT
Serving Size: 2 Categories: Fruits Rice 1 md Pineapple, sweet & juicy 2/3 tbs. Chopped shallots (purple onion) tbs. Grated ginger Red chilies finely julienne 2 Green of 2 spring onions, coarsely chopped 1 tbs. Chopped coriander/cilantro 2 tbs. Dried shrimp 2/3 tbs. Garlic, coarsely chopped 1 tbs. (to 2) fish sauce 1 tsp. Sugar 2 cup Steamed rice, cold (garnish) Coriander leaves (garnish) Cut the pineapple in half lengthwise, and scoop out the fruit (my wife uses a curved grapefruit knife, but any knife will do...) then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, chili, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice... In a wok, heat about a tablespoon of oil, and stir-fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tablespoon of oil, and stir-fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve. Note: if you prefer fried rice to be darkish brown in colour, then replace half the fish sauce with dark sweet soy sauce. Variation: do not cook the fruit mixture. Instead put the fruit mixture and the stir fried rice in the fridge (separately) and chill all the ingredients, then just before serving mix them and put them in the pineapple skins. If you are serving cold then you can also add a few maraschino cherries as garnish. This cold variant makes an excellent counterpoint to hot curries and spicy chili dishes on a hot day (and it gets hot here I can assure you, with the shade temperature topping 40 Celsius on many a day.) This is an unusual recipe for Thai food because it is essentially a vegetarian dish they are not common in Thailand, where even nominally vegetarian dishes often have quite a large amount of meat. This one has a little dried shrimp, and the true vegetarian could easily leave that out. It is also unusual in that it is rather a theatrical dish: though the theatricality comes from a Thai habit of frugality, and perhaps a desire to have less dishes to wash! For two people you need a medium sized pineapple:

Choose carefully it should be sweet and juicy.

Thai fried rice INGREDIENTS: 100ml vegetable oil 3 medium sized onions, finely chopped 3 cloves garlic, finely chopped 1 tsp. sugar 1 tbs. red curry paste OR 1 tbs. bottled chili or Tabasco sauce 500 gms cooked peeled prawns, beef, pork, chicken or ham 3 eggs, lightly beaten 880 gms cooked rice, preferably cooked the day before and chilled 2-tbs. fish sauce 1 capsicum, sliced 50 gms green beans, finely sliced 1 tomato, chopped 2 tbs. Chopped spring onions Garnish: Cucumber slices, chili flowers, spring onion curls or fresh coriander leaves PREPARATION: Heat oil in a large wok over medium heat. Stir-fry onions and garlic until garlic is golden. Add sugar and stir to dissolve; if using curry paste, add and stir-fry. Stir in prawns and meat pieces. Push to one side. Using a little more oil if necessary, add beaten eggs. Wait a few moments for them to set, then lightly scramble them. Add rice. Stir-fry until heated through. Sprinkle with chili sauce, if using and fish sauce. Add capsicum, beans, tomato and spring onions. Stir-fry briefly to heat through. Dont over cook. Taste to see if extra fish sauce or a touch of sugar is needed. Remove and serve with garnishes of your choice.

KHAO PAD -

Pineapple Vegetarian Fried Rice

Categories: Side dish, Thai, Rice, Fruits, Vegetarian Yield: 4 servings 4 tbs. Vegetable oil 3 c Rice, cooked 1 ea. Yellow onion, finely chopped 1 tbs. Tomato ketchup 3 ea. Garlic cloves, chopped 1 tsp. Salt 1 c Carrots, chopped 1 ea. Cucumber, thinly sliced 1 c Green beans chopped 4 tbs. Green onion, chopped 1 c Pineapple chunks 4 tbs. Cilantro leaves, chopped In a wok, heat the oil over medium heat & stir-fry the onion & garlic until golden brown. Add the carrots & green beans & stir-fry for 2 minutes longer Add the pineapple, rice, ketchup & salt. Mix well & stir-fry for another 3 minutes. Arrange the cucumber around the serving platter. Pour the rice into the centre. Garnish with green onion & fresh cilantro leaves.

Plain Fried Rice

Categories: Side dish, Thai, Rice, Vegetarian Yield: 6 servings 3 tbs. Vegetable oil 1 c Tofu, diced 2 tbs. Onion, chopped 3 tbs. Soy sauce 1 tbs. Garlic, chopped tsp. White pepper 5 c Cooked long-grain rice GARNISH 1 tbs. Cilantro leaves, chopped 3 ea. Green onions, chopped 1 c Cucumber, sliced 1 ea. Lime cut into wedges 2 tbs. Red & green chilies, chopped Heat the oil in a wok over medium-high heat. Add the onion & stir-fry for 3 minutes. Add the garlic & stir-fry until both are golden. Add the rice & the tofu & stir-fry for 3 minutes. Sprinkle with soy sauce & white pepper. Remove from heat & place in a serving dish surrounded with garnishes.

Rice with Lemongrass & Green Onion

Categories: Thai, Vegetables, Rice Yield: 4 servings 2 tbs. Vegetable oil 2/3 c Finely chopped onion tsp. Turmeric 1c Long-grain white rice 1 c Water 12 long lemongrass stalks, cut into 2 long pieces tsp. Salt 1Large green onion, chopped Heat 1 T oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and saut 5 minutes. Mix in rice. Add water, lemongrass and tsp. salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining T oil in heavy large skillet over medium heat. Add green onion and saut 1 minute. Add rice and stir until heated through. Season to taste with salt.

STEAMED STICKY RICE

KHAO NEOW
Categories: Thai, Rice Yield: 4 servings 4 c Sticky Rice Sticky rice is glutinous rice eaten by the people of the North and Northeast region of Thailand. The rice is sometimes referred to as sweet rice because it has a sweet flavor. It is often used to make rice wine and vinegar. Place the rice in a saucepan or bowl and add enough water to cover. Rub the rice between your hands several times and drain off the milky water. Add clean water and repeat the process until the water runs clear. Soak the rice overnight in enough water to cover or, to save time, the rice can be soaked in hot water for 3 hours before steaming, rather than overnight. Drain the rice and place in a cloth-lined steamer or in a steaming basket. Place the basket over a pot of boiling water, making sure that the basket does not touch the water. Cover the steamer and steam for approximately 30 minutes.

THAI CHICKEN WITH RICE

Categories: Thai, Chicken, Lo/no-fat Yield: 4 servings 2 Chicken breasts 2 tbs. Soy sauce 1 tsp. Oil c Rice, long cooking 1 Garlic cloves, crushed 2 c Stock, chicken 2 tbs. Peanut butter 2 ds Pepper flakes, red 1 c Snow peas tsp. Ginger, ground 1 Bell peppers, red 1 tbs. Peanuts Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl; set aside. Heat oil in skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet; reduce heat. Cover and simmer until 5 minutes before end of cooking time on rice package. Stir in snow peas and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts.

THAI FRIED RICE WITH VEGETABLES

Categories: Thai; grain, Vegetables, Yield: 1 recipe c White onion; chopped 1 tbs. Fresh garlic; chopped 12 oz Fresh or frozen mixed Vegetables 3 tbs. Vegetable oil or butter tsp. Ground black pepper 1 tbs. Brown sugar (optional) 3 tbs. Oyster Sauce or Thai Kitchen Fish Sauce Brown Onion and Garlic In Oil Or Butter. Add Remaining Ingredients And Simmer For 10-15 Minutes. Serves 2-4.

Thai Fried Rice

Categories: Rice/pasta, Thai Yield: 6 Servings 5 tbs. Oil 4 Garlic clove; peeled & minced c Shallots; peeled & slivered 4 Ginger slices; slivered 1 Chili serrano 6 c Rice; cooked, cold 1 c Bean sprouts; washed & drained 1 Egg tbs. Salt 2 tbs. Cilantro 6 tbs. Nam yuey; mashed 1 tbs. Ginger, fresh; peeled & grated 2 tbs. Chile serrano; minced 2 tbs. Shallots; peeled & minced 6 Mint; sprig 12 Cucumber; stick Put the oil in a wok or heavy skillet and heat over a medium flame. When hot, put in the garlic. Stir and cook for one minute. Add the shallots. Stir and fry for another two minutes. Add the ginger and the chili. Stir and fry another minute. Put in the cooked rice and bean sprouts. Stir and fry for two minutes. Make a hole in the center of the rice and break the egg into it. Stir the egg, first in its hole and then, when it sets a bit, mix it up with the rice. Add the salt. Stir and fry the rice for ten minutes or until it has heated through properly. Stir in the cilantro. Mix all the ingredients for the sauce and put them in a bowl. To serve, make a mound of the rice in a large platter. Garnish with the mint and cucumber. Pass along the sauce on the side.