HAI CHICKEN FRIED RICE (Kugan )
Quote:
Originally Posted by
Ramrish
Thanks for the blog invite kugan..blog is awesome..
One request..we love Thai take out especially spicy thai fried rice..have you got the recipe for that?
Thanks in advance
Dear Ramya, I am posting a spicy Thai fried rice.
I do not know if this is the recipe that you want.
I have given the original recipe with chicken and eggs.
I have used tofu instead of chicken and scrambled tofu instead of eggs.
Also I did not use fish sauce. :smokesmile: This recipe was given by my best friend who is a Thai.
Try it out and let me know. Thanks and take care, Kugan
THAI CHICKEN FRIED RICE
Ingredients:
1 tbs vegetable oil
200 grms chicken breast cut into ½ inch by ¼ inch pieces
½ tbs fish sauce
1 tbs vegetable oil
1 pip garlic smashed
2 cups cooked cold rice
1 tsp light soy sauce
½ tsp fish sauce
1 egg lightly beaten ½ tsp of water
¼ tsp white pepper
A pinch of sugar
Little cucumber slices
Little scallions
1 lime wedge
Little fresh red chillies
Method:
Heat 1 tbs of oil, over medium heat.
Add in the chicken pieces, cook until just cooked.
Add in the ½ tbs of fish sauce, as you are stirring the chicken meat.
Remove and keep aside.
Heat the 1 tbs oil in the same wok, add in the smashed garlic.
Cook till nice aroma comes. Add in the cooked rice.
Breaking it up with a wooden spoon. Add in the cooked chicken.
Toss together the rice and the chicken, gently.
Add in the soy sauce and the fish sauce.
Increase the flame, add in the beaten egg, pepper and sugar.
Continue to stir fry until heated through and grains are seperated.
Taste and adjust seasonings.
Remove and garnish with cucumber, scallions, lime wedge and fresh chillies.
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THAI VEGETARIAN FRIED RICE (Kugan )
THAI VEGETARIAN RICE
Ingredients:
2 cups cooked cold rice
1 tofu cut into cubes and shallow pan fried
2 tbs vegetable oil
5 pips garlic minced
½ tsp grated ginger
¼ cup sliced red capsicum
¼ cup sliced green capsicum
¼ cup baby corn strips
¼ cup carrot julienned
1 ½ tsp red chillie flakes
2 tsp soy sauce, little more if needed
Salt to taste
½ tsp light brown sugar
½ cup basil leaves, sliced
Method:
See that there are no lumps in the cold rice.
Shallow fry the tofu and keep aside.
Heat the oil in a non- stick wok. Add in the garlic and ginger.
Saute for few seconds till fragrant.
Add in the red, green capsicums, also the corn and carrot.
Give a good stir, add in the chillie flakes, soy sauce, salt,
brown sugar and basil leaves. Mix well and reduce the heat.
Add in the cold rice and tofu, and toss the rice gently to mix well.
Serve hot.
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