MMMMM...MORE Food Porn! "Classic Thai Fried Rice"

[Amerigo Vespucci]

Classic Thai Fried Rice

http://aspicyperspective.com/2011/07/wanderlust-and-breakfast-fried-rice.html







How to make fried rice:

If your ginger has a thick bumpy skin, peel it with a veggie peeler or spoon. If the skin is soft and smooth–don’t bother!



Precook the jasmine rice—substituting 1 can of coconut milk as part of the water. The most important thing to remember in any good fried rice recipe, is that COLD RICE creates a better texture. Cook your rice, then chill it before using. I usually cook my rice a day ahead.

Heat the skillet and oil to high heat. When the oil begins to smoke, add the chicken and curry powder and cook 2 minutes—moving it around the pan.



Add the white onions to the pan and cook another minute. Add the ginger and garlic along with a couple pinches of salt and cook 1 more minute.



Add another tablespoon of oil to the pan if needed, followed by the cooked rice. Stir well.



Add the peas, pineapple, green onions and cilantro and stir again. Squeeze the lime juice over the rice and add the soy sauce to taste. Stir another minute or two, until the peas have warmed through.



Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Preheat a nonstick skillet over medium-high. Swirl the eggs around the skillet, gently pushing them toward the middle. The eggs should cook through, but to stay in a large circle—about 3-5 minutes. Slide them out of the pan onto a cutting board. Roll the egg into a cylinder and cut ¼ inch slices.



To plate: Use a small bowl (1 cup) and fill it with fried rice. Place a plate up-side-down over the bowl and carefully flip it over. Remove the bowl to create a perfectly-shaped mound. Top the mound with several egg spirals and place tomatoes, cucumbers and a lime wedge around the mound. Serve warm.

Recipe: Thai Fried Rice
Ingredients

4 cups cooked jasmine rice (about 1 ½ cups dry)
1 coconut sweetened coconut milk
Peanut oil
1 lb. chicken (could use shrimp or pork)
1 tsp. curry powder
1 bunch green onion, chopped and separated into greens and whites/light greens
1 ½ Tb. fresh minced ginger
2-3 garlic cloves, minced
1 cup frozen peas
1 cup fresh chopped pineapple (or canned pineapple tidbits)
1/3 cup chopped cilantro or basil
½ lime, juiced
1-3 Tb. soy sauce
4 eggs
Tomato wedges, sliced cucumber and lime wedges for garnish

Instructions

Precook the jasmine rice according to package instructions—substituting 1 can of coconut milk as part of the water. (Pour the coconut milk into the measuring pitcher, then fill it to 3 cups, for 1 ½ cups dried rice.) Once cooked chill in the fridge to firm up.
Cut the chicken into bite-size pieces. Add 2 Tb. of oil to a large skillet or wok. Heat the skillet to high heat. When the oil begins to smoke, add the chicken and curry powder and cook 2 minutes—moving it around the pan.
Add the white onions into the pan and cook another minute. Add the ginger and garlic along with a couple pinches of salt —and cook 1 more minute.
Add another tablespoon of oil to the pan if needed, followed by the cooked rice. Stir well.
Add the peas, pineapple, green onions and cilantro and stir again. Squeeze the lime juice over the rice and add the soy sauce to taste. Stir and cook another minute or two, until the peas have warmed through.
Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Preheat a nonstick skillet over medium-high. Spray the skillet with cooking spray and add the eggs. Swirl them around the skillet, gently pushing them toward the middle. The eggs should cook through, but to stay in a large circle—about 3-5 minutes. Slide them out of the pan onto a cutting board.
Roll the egg into a long cylinder and cut ¼ inch slices.
To plate: Use a small bowl (1 cup) and fill it with fried rice. Place a plate up-side-down over the bowl and carefully flip it over. Remove the bowl to create a perfectly-shaped mound. Top the mound with several egg spirals and place tomatoes, cucumbers and a lime wedge around the mound. Serve warm.

Preparation time: 20 minute(s)
Cooking time: 10 minute(s)

Number of servings (yield): 6

[freshwest]

1. Your best yet. Thanks

[Demoiselle]

2. That looks and sounds so GOOD! I'm making the grocery list right now.

Thank you..:9

[Raffi Ella]

3. oh my gawd I'm so hungry-

I need that, right now.

[Bake]

4. Anybody got a Rolaids?

I'm gettin' some serious heartburn over here ...

Bake