Thai fried rice

Thai fried rice

Khao phat thai

By
From
South East Asian Food

Lime juice gives this fried rice a special piquancy.

Ingredients

Quantity Ingredient
1 cucumber, peeled
8 spring onions
2 limes, cut the thai way
12 small garlic cloves
2 thick slices bacon
4 tablespoons vegetable oil
1 1/2 small brown onions, sliced lengthwise
3 small eggs
5 cups cooked rice, (a mixture of 4 cups white long-grain rice and 1 cup brown is nice)
1 tablespoon fish sauce
1 teaspoon sweet dark soya sauce or javanese soya sauce
1 tablespoon light soya sauce
2 teaspoons chicken seasoning powder, (optional)
3 egg tomatoes, each cut into 8 wedges

Method

  1. Run a fork down the outside of the cucumber all around it, cut it in half lengthwise and then cut each half into diagonal slices. Clean the spring onions, trimming off most of the green tops. Cut the green tops into 2.5 cm lengths and put them aside for use later. Arrange the cucumber, the lime pieces and the cleaned spring onions on a serving plate to go on the table with the fried rice.
  2. Peel the garlic but leave the cloves whole. Cut the bacon across into strips.
  3. Put the oil in a wok or a pan and heat it but do not make it too hot. Add the whole garlic cloves and fry them until golden. Add the bacon and mix and fry until both bacon and garlic are brown. Put in the onions and fry for 1 minute, then break in the eggs, piercing the yolks and mixing them around lightly until they are scramble-fried but retain flecks of white. Put in the rice and mix everything together well. Mixing and stirring between each addition, add one by one, and to taste, the fish sauce, the sweet soya sauce, the light soya sauce and the chicken seasoning powder. Finally add the tomato wedges and the green spring onion leaves that have been set aside and serve. Diners help themselves to cucumber and spring onions and use the lime pieces to squeeze juice onto the rice then mix it in.
Tags:
SBS
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