Classic Thai Fried Rice

Categories: Side dish, Thai, Rice, and Vegetarian Yield: 6 servings 2 tbs. 4 cups 2 each ! tbs. 2 tsp. # each $ lbs. # tbs. Vegetable oil Cooked long grain rice arlic cloves, crushed So" sauce Red curr" paste, see recipe reen onion, chopped To%u, diced Cilantro leaves, chopped

----------------------------------GARNISH---------------------------------#& each reen onions ' thin cucu(ber slices )eat the oil in a *ok over (ediu(+high heat. ,dd the garlic ' stir+%r" %or # (inute. ,dd the curr" paste ' stir+%r" until it releases its aro(a. ,dd the to%u ' cook another ! (inutes. ,dd the rice, (i- ' %r" %or 2 (inutes. ,dd the so" sauce, green onion ' cilantro ' trans%er to a serving dish ' garnish. Serve *ith a clear soup ' a salad ' this (akes a good (eal in itsel%. Serve *ith chilies in vinegar on the side: Chop $ c %resh green ' red chilies ' chop the( into s(all pieces. ,dd to # $ c rice vinegar (i-ed *ith # tbs. so" sauce. Serve i((ediatel". Re%rigerated it *ill keep a couple o% *eeks.

COCONUT RICE NOODLES

Serving Si.e: 2 Categories: Thai /asta Vegetarian #0! lb. 2 tsp. $ lb. # 3 cup 2 20! o.. 2 tbs. # s(all 2 large ! ! $ o.. 4 2 tbs. /reparation: Cut the to%u into #+inch cubes. Cru(ble the crea(ed coconut. rate the onion. 2inel" slice the chilies. Crush the garlic cloves. Thinl" slice the spring onions. Chop the %resh coriander. #. /our boiling *ater over the noodles and leave %or one (inute then rinse *ith cold *ater and drain thoroughl". 2. )eat the oil in a large %r"ing pan and %r" the to%u cubes until lightl" golden on all sides. !. )eat the vegetable stock in a (ediu( pan, then add the crea(ed coconut, so" sauce, onion, chilies and garlic and si((er %or 6 (inutes. 4. ,dd the cooked noodles, beansprouts, spring onion slices and %ried to%u and cook %or a %urther ! (inutes. Season to taste, add the coriander and serve. 446 cal per serving #2g protein !6g carboh"drate 27g %at 6g saturated %at 8(ediu(9: no added sugar 4g %ibre 8(ediu(9 &.;<g salt 8(ediu(9. 1ried rice noodles Sesa(e oil 2ir( to%u Vegetable stock Crea(ed coconut So" sauce 4nion Red chilies arlic cloves 5eansprouts Spring onions 2resh coriander Seasoning

CRAB FRIED RICE

KHAO PAD POO
Serving Si.e: 4 Categories: Rice 2 tbs. # # cup 2 ! cup 2 tbs. 2 tbs. 2 tbs. 4il Chopped arlic Clove Cooked Crab(eat

5eaten =ggs Cooked Rice >aggi Seasoning 2ish Sauce 8?a( /la9 Sugar Chopped reen 4nion0Scallion -----SAUCE----3 cup 2ish Sauce 8?a( /la9 6 2inel" Chopped reen Thai /eppers 8/rik @ee ?oo9 -----GARNISH----# Sliced To(ato $ cup Sliced Cucu(ber Cilantro0Coriander Aeaves 4 Ae(ons, Cut Bn Cedges , delicious acco(pani(ent %or an" dish. Var" the nu(ber o% chili peppers in the sauce according to personal taste. )eat a large skillet and add the oil. Stir+%r" the garlic, crab and eggs together until the egg is cooked. ,dd the rice, >aggi seasoning, %ish sauce and sugar. Continue to stir+%r" until the (i-ture is hot. ,dd the green onion. >i- together the sauce ingredients. Re(ove the rice to a serving dish, decorate *ith the garnish, and serve *ith the sauce on the side. ?4T=: >aggi seasoning is a sauce *hich is used in (an" ,sian and Southeast ,sian dishes, >aggi seasoning is %ound in ,sian %ood stores.

Fried Rice with Basil

Khao Pad Krapow
Categories: Thai, Vegetarian, Rice0grains Yield: 2 servings # arlic cloveD %inel" chopped ! s(all 2resh red or green chilies
finely chopped halved

# cup 2resh button (ushroo(s # s(all 4nionD chopped 2 cups Cooked rice # s(all 5undle long beans 4R+ 2rench0snap beans cut into $E pieces # s(all Red or green pepperD diced $ tsp. Sugar ! tbs. Aight so" sauce #6 S*eet basil leaves Bn a *ok or %r"ing pan0skillet, heat the oil until a light ha.e appears. ,dd the garlic and chilies and %r" until the garlic is golden bro*n. ,dd the (ushroo(s and onions and stir Fuickl". ,dd the cooked rice and stir thoroughl". ,dd the long beans, peppers, sugar and light so" sauce and stir thoroughl". ,t the last (o(ent Fuickl" stir in the basil leaves and turn on to a serving dish.

FRIED RICE WITH PEPPER CURR

Serving Si.e: 6 Categories: Side 1ish Thai Rice Vegetarian ! tbs. Vegetable oil 2 tbs. 4nions, chopped # tbs. arlic, chopped $ cup reen beans, chopped 2 tbs. /epper" curr" paste, see recipe 6 cup Cooked long+grain rice 2 tbs. So" sauce -----GARNISH----# tbs. Cilantro leaves, chopped $ cup Cucu(ber, sliced ! each reen onions, sliced )eat oil in a *ok over (ediu(+high heat. ,dd the onion ' stir+%r" %or ! (inutes, then add the garlic ' continue to stir+%r" %or a %e* (inutes, until both are golden. ,dd the beans ' curr" paste ' stir+%r" %or ! (inutes. ,dd the rice ' so" sauce ' stir+%r" until hot through, be care%ul not to overcook. Serve *ith the garnishes.

STIR FRIED RICE AND PINEAPPLE

KHAO PAD SAPPAROT
Serving Si.e: 2 Categories: 2ruits Rice # (d /ineapple, s*eet ' Guic" 20! tbs. Chopped shallots 8purple onion9 $ tbs. rated ginger H Red chilies %inel" Gulienne 2 reen o% 2 spring onions, coarsel" chopped # tbs. Chopped coriander0cilantro 2 tbs. 1ried shri(p 20! tbs. arlic, coarsel" chopped # tbs. 8to 29 %ish sauce # tsp. Sugar 2 cup Stea(ed rice, cold 8garnish9 Coriander leaves 8garnish9 Cut the pineapple in hal% length*ise, and scoop out the %ruit 8(" *i%e uses a curved Igrape%ruit kni%eE, but an" kni%e *ill do...9 then chop it into bite si.ed chunks. /ut the %ruit in a bo*l and add the shallots, chili, ginger, scallion and coriander, (iand set aside. ,dd a pinch o% salt to bring out the Guice... Bn a *ok, heat about a tablespoon o% oil, and stir+%r" the shri(p until crisp", and the oil is aro(atic. Re(ove the shri(p *ith a slotted spoon and drain, then set aside. ,dd a %urther tablespoon o% oil, and stir+%r" the garlic until golden bro*n. ,dd the rice, and stir thoroughl". ,dd the %ish sauce and sugar, and continue stirring. Chen the rice is heated through, add the pineapple (i-ture and cooked shri(p, and stir until thoroughl" heated through. /our the (i-ture into the pineapple shells, garnish and serve. ?ote: i% "ou pre%er %ried rice to be darkish bro*n in colour, then replace hal% the %ish sauce *ith dark s*eet so" sauce. Variation: do not cook the %ruit (i-ture. Bnstead put the %ruit (i-ture and the stir %ried rice in the %ridge 8separatel"9 and chill all the ingredients, then Gust be%ore serving (ithe( and put the( in the pineapple skins. B% "ou are serving cold then "ou can also add a %e* (araschino cherries as garnish. This cold variant (akes an e-cellent counterpoint to hot curries and spic" chili dishes on a hot da" 8and it gets h!t here B can assure "ou, *ith the shade te(perature topping 4& Celsius on (an" a da".9 This is an unusual recipe %or Thai %ood because it is essentiall" a vegetarian dish + the" are not co((on in Thailand, *here even no(inall" vegetarian dishes o%ten have Fuite a large a(ount o% (eat. This one has a little dried shri(p, and the true vegetarian could easil" leave that out. Bt is also unusual in that it is rather a theatrical dish: though the theatricalit" co(es %ro( a Thai habit o% %rugalit", and perhaps a desire to have less dishes to *ashJ 2or t*o people "ou need a (ediu( si.ed pineapple:

Choose care%ull" it should be s*eet and Guic".

Thai fried rice INGREDIENTS" #&&(l vegetable oil ! (ediu( si.ed onions, %inel" chopped ! cloves garlic, %inel" chopped # tsp. sugar # tbs. red curr" paste 4R # tbs. bottled chili or Tabasco sauce 6&& g(s cooked peeled pra*ns, bee%, pork, chicken or ha( ! eggs, lightl" beaten <<& g(s cooked rice, pre%erabl" cooked the da" be%ore and chilled 2+tbs. %ish sauce # capsicu(, sliced 6& g(s green beans, %inel" sliced # to(ato, chopped 2 tbs. Chopped spring onions Gar#ish" Cucu(ber slices, chili %lo*ers, spring onion curls or %resh coriander leaves PREPARATION" )eat oil in a large *ok over (ediu( heat. Stir+%r" onions and garlic until garlic is golden. ,dd sugar and stir to dissolveD i% using curr" paste, add and stir+%r". Stir in pra*ns and (eat pieces. /ush to one side. Ksing a little (ore oil i% necessar", add beaten eggs. Cait a %e* (o(ents %or the( to set, then lightl" scra(ble the(. ,dd rice. Stir+%r" until heated through. Sprinkle *ith chili sauce, i% using and %ish sauce. ,dd capsicu(, beans, to(ato and spring onions. Stir+%r" brie%l" to heat through. 1onLt over cook. Taste to see i% e-tra %ish sauce or a touch o% sugar is needed. Re(ove and serve *ith garnishes o% "our choice.

KHAO PAD -

Pi#ea$$le %e&etaria# Fried Rice

Categories: Side dish, Thai, Rice, 2ruits, Vegetarian Yield: 4 servings 4 tbs. Vegetable oil ! c Rice, cooked # ea. Yello* onion, %inel" chopped # tbs. To(ato ketchup ! ea. arlic cloves, chopped # tsp. Salt # c Carrots, chopped # ea. Cucu(ber, thinl" sliced # c reen beans chopped 4 tbs. reen onion, chopped # c /ineapple chunks 4 tbs. Cilantro leaves, chopped Bn a *ok, heat the oil over (ediu( heat ' stir+%r" the onion ' garlic until golden bro*n. ,dd the carrots ' green beans ' stir+%r" %or 2 (inutes longer ,dd the pineapple, rice, ketchup ' salt. >i- *ell ' stir+%r" %or another ! (inutes. ,rrange the cucu(ber around the serving platter. /our the rice into the centre. arnish *ith green onion ' %resh cilantro leaves.

Plai# Fried Rice

Categories: Side dish, Thai, Rice, Vegetarian Yield: 6 servings ! tbs. Vegetable oil # c To%u, diced 2 tbs. 4nion, chopped ! tbs. So" sauce # tbs. arlic, chopped $ tsp. Chite pepper 6 c Cooked long+grain rice GARNISH # tbs. Cilantro leaves, chopped ! ea. reen onions, chopped # c Cucu(ber, sliced # ea. Ai(e cut into *edges 2 tbs. Red ' green chilies, chopped )eat the oil in a *ok over (ediu(+high heat. ,dd the onion ' stir+%r" %or ! (inutes. ,dd the garlic ' stir+%r" until both are golden. ,dd the rice ' the to%u ' stir+%r" %or ! (inutes. Sprinkle *ith so" sauce ' *hite pepper. Re(ove %ro( heat ' place in a serving dish surrounded *ith garnishes.

Rice with Le'!#&rass ( Gree# O#i!#

Categories: Thai, Vegetables, Rice Yield: 4 servings 2 tbs. Vegetable oil 20! c 2inel" chopped onion 3 tsp. Tur(eric #c Aong+grain *hite rice # H c Cater #2E long le(ongrass stalks, cut into 2E long pieces $ tsp. Salt #Aarge green onion, chopped )eat # $ T oil in heav" (ediu( saucepan over (ediu( heat. ,dd 20! cup onion and tur(eric and sautM 6 (inutes. >i- in rice. ,dd *ater, le(ongrass and $ tsp. salt and bring to si((er. Cover, reduce heat to (ediu(+lo* and si((er until rice is tender and liFuid is absorbed, about #< (inutes. Re(ove %ro( heatD let stand covered #& (inutes. 1iscard le(ongrass. )eat re(aining $ T oil in heav" large skillet over (ediu( heat. ,dd green onion and sautM # (inute. ,dd rice and stir until heated through. Season to taste *ith salt.

STEA)ED STIC* RICE

KHAO NEOW
Categories: Thai, Rice Yield: 4 servings 4 c Stick" Rice Stick" rice is glutinous rice eaten b" the people o% the ?orth and ?ortheast region o% Thailand. The rice is so(eti(es re%erred to as s*eet rice because it has a s*eet %lavor. Bt is o%ten used to (ake rice *ine and vinegar. /lace the rice in a saucepan or bo*l and add enough *ater to cover. Rub the rice bet*een "our hands several ti(es and drain o%% the (ilk" *ater. ,dd clean *ater and repeat the process until the *ater runs clear. Soak the rice overnight in enough *ater to cover or, to save ti(e, the rice can be soaked in hot *ater %or ! hours be%ore stea(ing, rather than overnight. 1rain the rice and place in a cloth+lined stea(er or in a stea(ing basket. /lace the basket over a pot o% boiling *ater, (aking sure that the basket does not touch the *ater. Cover the stea(er and stea( %or appro-i(atel" !& (inutes.

THAI CHIC*EN WITH RICE

Categories: Thai, Chicken, Ao0no+%at Yield: 4 servings 2 Chicken breasts 2 tbs. So" sauce # tsp. 4il H c Rice, long cooking # arlic cloves, crushed 2 c Stock, chicken 2 tbs. /eanut butter 2 ds /epper %lakes, red # c Sno* peas $ tsp. inger, ground # 5ell peppers, red # tbs. /eanuts Cut bell pepper into short thin strips. Co(bine boneless chicken and so" sauce in shallo* bo*lD set aside. )eat oil in skillet over (ediu( heat. ,dd rice and garlicD cook and stir # (inute. Stir in stock, peanut butter, and pepper %lakes. 5ring to a boil, stirring until peanut butter is (elted. /lace chicken over rice (i-ture, adding so" sauce to skilletD reduce heat. Cover and si((er until 6 (inutes be%ore end o% cooking ti(e on rice package. Stir in sno* peas and gingerD sprinkle *ith pepper strips. Re(ove %ro( heat. Aet stand, covered, until all liFuid is absorbed, about 6 (inutes. Sprinkle *ith peanuts.

THAI FRIED RICE WITH %EGETABLES

Categories: ThaiD grain, Vegetables, Yield: # recipe 3 c Chite onionD chopped # tbs. 2resh garlicD chopped #2 o. 2resh or %ro.en (i-ed Vegetables ! tbs. Vegetable oil or butter 3 tsp. round black pepper # tbs. 5ro*n sugar 8optional9 ! tbs. 4"ster Sauce or Thai @itchen 2ish Sauce 5ro*n 4nion and arlic Bn 4il 4r 5utter. ,dd Re(aining Bngredients ,nd Si((er 2or #&+#6 >inutes. Serves 2+4.

Thai Fried Rice

Categories: Rice0pasta, Thai Yield: 6 Servings 6 tbs. 4il 4 arlic cloveD peeled ' (inced H c ShallotsD peeled ' slivered 4 inger slicesD slivered # Chili serrano 6 c RiceD cooked, cold # c 5ean sproutsD *ashed ' drained # =gg $ tbs. Salt 2 tbs. Cilantro 6 tbs. ?a( "ue"D (ashed # tbs. inger, %reshD peeled ' grated 2 tbs. Chile serranoD (inced 2 tbs. ShallotsD peeled ' (inced 6 >intD sprig #2 Cucu(berD stick /ut the oil in a *ok or heav" skillet and heat over a (ediu( %la(e. Chen hot, put in the garlic. Stir and cook %or one (inute. ,dd the shallots. Stir and %r" %or another t*o (inutes. ,dd the ginger and the chili. Stir and %r" another (inute. /ut in the cooked rice and bean sprouts. Stir and %r" %or t*o (inutes. >ake a hole in the center o% the rice and break the egg into it. Stir the egg, %irst in its hole and then, *hen it sets a bit, (i- it up *ith the rice. ,dd the salt. Stir and %r" the rice %or ten (inutes or until it has heated through properl". Stir in the cilantro. >i- all the ingredients %or the sauce and put the( in a bo*l. To serve, (ake a (ound o% the rice in a large platter. arnish *ith the (int and cucu(ber. /ass along the sauce on the side.