“Thai cuisine is a celebration of the fresh and fragrant.”
In Thailand the words for rice and food are the same: khao.
Here is my take on Thai Fried Rice.
Let’s make khao!
Simmer for 15-16 minutes.
- 2 eggs, beaten
- 2 shallots, sliced
- 2 cloves of garlic, minced
- 200g Thai Jasmine rice
- 2 tablespoons sesame oil
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 red chillies, finely sliced
- 2 spring onion, sliced thinly
- 1 lime, quartered
Drain, cool, cover and chill.
Chilli, garlic and shallot chopped!
In goes the egg!
- Bring a pan of salted water to the boil, then add the rice and cook for 15-16 minutes.
- Drain, leave to go cold, cover with cling film, then pop in the fridge to chill.
- Slice the shallots, garlic and chilli finely.
- Whisk the eggs in a small bowl.
- Place the oil into a very hot wok.
- Add the onion, garlic and finally the chilli and stir quickly with a wood spatula.
- Push the vegetables to the side, then add the egg mixture in the centre f the wok and stir until it is cooked.
- Now add in the cold, refrigerated rice and move it around the pan, mixing in the vegetable and egg.
- Pour in the soy sauce, then the fish sauce and watch the rice take on the flavour and colour.
- Just before serving, sprinkle on the finely sliced spring onion.
- Spoon your Thai fried rice into a serving bowl.
- The lime can be squeezed over top of the rice to give it an added tangy flavour.
Cold rice makes the perfect consistency for fried rice dishes.
The soy and fish sauce add colour and flavour.
A perfect accompaniment for my Thai Sticky Chicken.