Healthy Stir Fried Thai Red Rice Recipes

VEGETABLE THAI FRIED RICE

Vegetable Thai Fried Rice image

Thai fried rice prepared using colorful vegetables and aromatic jasmine rice. Make it using white rice or brown rice for a wholesome lunch or dinner.

Provided by Swati Kadam Gulati

Number Of Ingredients 18

Ingredients

2 cup jasmine rice
3 cup water
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
½ tsp honey
1 tbsp rice vinegar
1 small onion ( finely chopped)
2 medium carrots (peeled and sliced)
½ red bell pepper (diced)
½ cup green peas
1 cup sliced shitake mushroom
1 Thai red chili
3-4 whole garlic cloves (peeled)
1" ginger (peeled )
1 tbsp cooking oil
salt to taste
1 cup fresh Thai basil chopped

Steps:

Cook rice according to instructions given on the package. Let it cool.
In a small mixing bowl, combine oyster sauce, soy sauce, fish sauce, honey, and vinegar. Mix well and keep it aside.
In a molcajete, mash Thai red chili, garlic cloves, and ginger (or finely chop them or use a mini food processor).
Heat oil in a large frying pan or wok on medium to high heat. Add mashed chili, garlic, ginger, and cook for a min or so.
Then add onion and cook until translucent.
Add diced carrot, pepper, green peas, and mushroom and cook them for 2-3 min.
Then add prepared sauce blend and mix well.
Now add cooked rice and combine well with veggies and sauce. Add salt if necessary.
Finally, add chopped fresh Thai basil leaves and serve warm.

Nutrition Facts : Calories 332 kcal, ServingSize 1 serving

VEGETARIAN THAI CURRY FRIED RICE

Vegetarian Thai Curry Fried Rice image

This Thai curry fried rice includes red curry paste, coconut, ginger, and lemongrass all of which come to together to create a nice explosion of flavor. Although this recipe is vegetarian option it is common to can add chicken, shrimp, or pork to make this a complete balanced meal.

Provided by CookingWithShelia

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup basmati rice
¾ cup water
¾ cup coconut milk
2 tablespoons vegetable oil
1 medium shallot, minced
4 cloves garlic, minced
½ red bell pepper, cut into bite-sized pieces
1 tablespoon minced fresh ginger root
1 stalk lemon grass, chopped
2 tablespoons Thai red curry paste
2 large eggs
½ (16 ounce) package frozen mixed vegetables
2 tablespoons coconut milk
6 leaves Thai basil, chopped

Steps:

Rinse rice a few times under cold running water until water runs clear.
Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
Remove from heat and sprinkle with Thai basil.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 35.2 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.9 g, Sodium 144.4 mg, Sugar 0.9 g

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