Thai Fried Rice Khao Phat Recipes

THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)

Steps:

• If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
• Peel 2 cloves of garlic, and then just finely mince them
• Slice ¼ of a sweet white onion into medium sized strips
• Finely dice about 3 - 4 green onions
• Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
• Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
• Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
• Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
• Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
• Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
• Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
• Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
• Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
• Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
• Lastly, toss in your green onions, stir it a few more seconds, and it's ready
• Immediately dish your fried rice onto a plate
• Slice off a wedge of lime, and serve it on the plate next to the rice
• For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
• Add 3 tablespoons of fish sauce to a small bowl
• Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
• Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
• That's is, give it a stir, and set it aside

THAI FRIED RICE (KHAO PHAT)

Steps:

• Heat the oil in a Chinese pan, add garlic. When it is fragrant and slightly brown, add the chicken.
• Mix well over the heat for 1 minute.
• Add the onion and cook for 1 minute.
• Break in the eggs and stir mix very well.
• Then stir in the rice and the rest of the ingredients. Stir well.
• Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
• A twist of lime would make it even better.

KHAO PHAT MU (THAI PORK FRIED RICE)

Steps:

• Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil.
• Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white).
• Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes.
• This can be done up to 2 days prior.
• Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick. Place a large flat-bottom carbon-steel wok over high heat. Add 2 tablespoons oil and swirl to coat the pan.
• Crack one egg into hot wok and cook until soft-cooked. Carefully remove to plate. You can also scramble the egg, if you wish.
• Add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes.
• Remove the pork with a slotted spoon to a clean plate. Add the remaining 1 tablespoon oil to the wok. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes.
• Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute.
• Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds.
• Transfer the fried rice to a platter. Top with soft cooked fried egg. If serving individually, top each serving with one fried egg soft cooked. Garnish with cilantro leaves, lime wedges, thick-cut tomato slices, and cucumber slices.