Thai Fried Rice

Thai Fried Rice

We were wondering how to get some excitement out of our leftover rice the other day.  A quick Google search and we came upon this yummy recipe.

Tools needed: 
wok or large cast iron pan
30 minutes
2 cups cooked brown rice, cooled to room temperature
2 eggs, lightly beaten
1/2 cup diced red or yellow onion
1/2 cup chopped celery
3 tbs sesame oil (or oil of choice appropriate for high heat)
2 tsp soy sauce (preferably mushroom)
2 tsp fish sauce (or just salt a bit more if you want this to be vegetarian)
1/2 tsp chili paste (optional)
1/2 tsp tumeric or paprika
pinch of ground pepper
1 lime
2 cloves garlic, minced (optional)
1 green onion, chopped (optional)
1/2 cucumber, thinly sliced (optional)
1 tomato, thinly sliced (optional)
chopped cilantro, for garnish (optional)
  1. Fluff rice with fork
  2. Heat wok or large skillet over medium-high heat.  Add oil and swirl to coat surface.  Add red or yellow onion, celery, garlic, tumeric/paprika, chili paste; stir fry until onion is tender.
  3. Stir in fish sauce and soy sauce; mix well.  Stiir in cold rice' cook and stir 3 to 4 minutes or until through.
  4. Push rice mixtrue to side of wok and pour eggs into center.  Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble.  Stir rice mixture into eggs.
  5. Stir in green onions.  Salt and pepper to taste.  Transfer to serving bowl; sprinkle with cilantro, squeeze on lime juice and serve with tomato, cucumber, and lime wedges. 
2-4 people, depending on whether a side dish or a meal


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