Thai fried rice: One of the World’s most delicious foods
Thai fried rice is a variety of fried rice typical of central Thai cuisine. Locally known as ‘khao phat’. Here’s ‘khao’ means ‘rice’ and ‘phat’ means ‘stir fried’. Thai fried rice contains various types of meat, shrimp, egg and various types of vegetables. This dish seasoning with soy sauce, sugar, chili sauce and served with cucumber slice, tomato slice, lime and coriander leaves.
Here’s some recipe of this.
1. Shrimp fried rice
6 cups cooked rice
24 Shrimps ( medium size)
6 cloves garlic (finely sliced)
1 minced green or red chilli for medium-spiced rice
Fish sauce 4 tabspoon
Vegetable oil 6 tabspoon
5-6 Spring oniononion (finely chopped)
Coriander leaves chopped 2 tabspoon
1 Cucumber (Slice)
1 Lemon & 1 tomato for garnishing
Heat oil in a pan. Now add garlic and chili and fry it on medium-high heat until fragrant.
Then add prawns and fry until cooked thoroughly.
After that keep aside the ingredients and crack egg into the pan. When the egg is nearly cooked then add the rice and cook on the medium-high flame.
After that add the fish sauce and tomato and cook for another 1-2 minutes. Now remove from heat.
Before serving add the spring onion,coriander, cucumber, lemon
besides the fried rice. Now ready one of the Thai fried rice recipes.
Reference: Thai cuisine
2. Khao Khluk Kapi or Shrimp paste fried rice
Khao Khluk Kapi is one of the types of fried rice. It is one of the original and traditional Thai dishes and it served as a lunch dish. This fried rice makes from Shrimp paste but eaten with Pork or Chicken. This fried has a unique taste because you can find here salty,sweet,sour,spicy taste.
Cooked Rice 2 cup
1 Green Mango
Chicken ( Slice) 300 gm
Dried Shrimps 4 tabspoon
Shrimp Paste 2 teaspoon
Cooking Oil 1 cup
Thai Chillies (red and green) 5-6
Thai Seasoning Sauce 2 teaspoon
Chicken Stock Powder 2 teaspoon
Oyster Sauce 4 tabspoon
Sugar 3 tabspoon
Pre cook the rice
Whisk the Egg
Chop the chillies.
Slice Shallots and Cucumber and Shred some slivers from the mango after peeling off the green skin.
Have all ingredients prepared before starting cooking.
Start with a hot wok , add 2 tabspoons of oil and make an omelette.
Roll it up, remove from wok and keep aside.
Add the rest of the oil to the wok, get back to full heat and chunk in the dried shrimps and keep stirring for 2-3 times and then remove from heat. Keep aside.
Remove all but 2-3 tabspoon oil and add the chicken, continue to stir fry until meat is almost completely cooked.
Now add chicken stock, sugar and seasoning sauce continue stirring to
Caramelise the sugar and it all starts turning brown and remove from heat and keep aside.
Add a little oil (if required) and then add the shrimp paste and stir until mixed then chuck the cooked rice on top and stir fry to heat the rice and mix in the shrimp paste thoroughly.
When its fairly well mixed add the oyster sauce and about a teaspoon of chicken stock powder continue stirring for a few seconds.
Now serve with sliced cucumber, sliced shallots, onion or purple onion, deep fried or fried shrimp.
Reference: Thai cuisine
3. Khao Phat Kai
Cooked rice (Thai Jasmine Rice) 4 cups
Chicken breast (thinly sliced) 1 and 1/2 cup
Garlic (minced) 2 Tabspoons
White or Yellow Onion (Sliced) 1 cup
2 Tomato (diced)
Broccoli cut into small florets (6-8)
Dark Soy Sauce 2-3 Teaspoon
Thai fish sauce 1 Teaspoon
Canola or Peanut or Vegetable oil 4-5 Tablespoon
White pepper powder 1/2 Teaspoon
Sugar 1 Teaspoon
Salt to taste
Coriander leaves – few stemsCucumber slices
Clean and wash the chicken pieces and drain the water.
Then in a bowl, add in the chicken pieces and 1/4 teaspoon of salt. Mix well and keep aside.
Crack the eggs in a bowl and add 1/8 teaspoon of salt and beat well.
Heat 2 tablespoons of oil in a large wok over medium heat.
Add in the beaten eggs and then stir-fry until scrambled. Now transfer to a plate and set aside.
Heat the remaining oil in the same pan and add the broccoli florets. Saute for 8-12 seconds and transfer to a bowl and set aside.
Add the minced garlic in the same pan and cook until the garlic is slightly golden.
Then add in the seasoned chicken and keep stirring until the chicken is fully white in color and light golden spots on sides on medium heat. Do not over-fry the chicken.
Now add in the sliced onion and cook for 30 seconds.
Add in the fish sauce, sugar and mix well.
Then add in the cooked rice and fry for 3-4 minutes on medium-high heat. Then add in the scrambled egg, soy sauce, red chilli flakes, white pepper powder, salt and mix well.
After that add in the diced tomatoes and sauteed broccoli florets. Just combine with the rice and remove from heat.
Garnish with coriander leaves, lime and cucumber slices.
Reference: Thai cuisine