Moms Thai Fried Rice Recipes
MOM'S THAI FRIED RICE
This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!
Provided by shimmerchk
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large skillet over medium high heat.
- While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
- Add the garlic to the heated wok, and toss until fragrant and slightly golden.
- Add chicken, beef, or pork and stir fry for about 1 minute.
- Push the meat and garlic up the sides making a well in the middle and add eggs.
- Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
- Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
- If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
- Sprinkle in the sugar and add the fish sauce and oyster sauce.
- Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
- Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.
CHICKEN FRIED RICE
In Maplecrest, New York, Kathy Hoyt relies on a fried rice mix to start this speedy skillet supper. It makes the most of leftover cooked chicken and a can of crunchy water chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook rice according to package directions. Stir in the chicken, broccoli and water chestnuts; heat through. Sprinkle with cheese.
Nutrition Facts :
CLASSIC THAI FRIED RICE
Make and share this Classic Thai Fried Rice recipe from Food.com.
Provided by lazyme
Categories Long Grain Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok over medium-high heat.
- Add the garlic and stir-fry for 1 minute.
- Add the curry paste and stir-fry until it releases its aroma.
- Add the tofu and cook another 3 minutes.
- Add the rice, mix and fry for 2 minutes.
- Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
- Serve immediately.
- Refrigerated it will keep a couple of weeks.
Nutrition Facts : Calories 216.4, Fat 6.3, SaturatedFat 0.9, Sodium 511.5, Carbohydrate 33.2, Fiber 1.3, Sugar 1.1, Protein 6.9
THAI FRIED RICE
Make and share this Thai Fried Rice recipe from Food.com.
Provided by breezermom
Categories Long Grain Rice
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Saute the gingerroot in the oil in a large skillet until tender. Add the rice, stirring well; cook for 5 minutes.
- Stir in the broth and the next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
- Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.
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