Thai Mango Fried Rice Thai Style Vegetable Fried Rice Stovetop And Instant Pot Recipes

VEGETABLE THAI FRIED RICE

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.

THAI VEGGIE FRIED RICE

Steps:

• Heat oil in a large skillet or wok.
• Add ginger and garlic and stir fry for 1-2 minutes.
• Remove with a slotted spoon and set aside.
• In the same pan add peas and red pepper.
• Stir fry for 2 minutes until slightly softened.
• Remove and set aside.
• Add the cold rice to the skillet and heat thoroughly.
• With a spoon make a hole in the center of the rice pushing the rice to the sides.
• Add the beaten eggs into the center without touching the rice.
• Stir the eggs until pretty well set then start incorporating the rice into them.
• Add the chopped tomatoes.
• Return the reserved ginger, garlic, peas and red pepper to the pan.
• Mix in the chili paste, soy sauce and lime juice.
• Serve with chopped scallions as a garnish.

THAI MANGO FRIED RICE | THAI STYLE VEGETABLE FRIED RICE (STOVETOP AND INSTANT POT)

Steps:

• Heat oil in pan or wok on medium-high heat. Once the oil is hot, add onion, garlic, ginger, lemongrass, and saute until the onion becomes translucent and garlic turns fragrant.
• Add cashews and tofu (or paneer) and saute till it becomes light golden in color.
• Now add mangoes and all the veggies (bell pepper, baby corn, mushroom, spring onions, cilantro), sugar, salt to taste and saute it on medium-high flame for 2 to 3 minutes.
• Add the rice and cook on medium-high to high flame until you see that the rice is hot, looks dry, and some crispy bits are formed.
• Finally, add soy sauce and toss till combined. After 30 seconds to 1-minute switch off the flame. If you are serving it to kids, reserve their portions and then add red pepper flakes and pepper powder and toss for once last time.
• Thai Mango Fried Rice is ready. Garnish it with some more spring onions, basil, or cilantro. Serve and enjoy.
• If using leftover rice, then ignore this step. Else, add rice to the instant pot along with 1 1/2 cup of water.
• Close the lid with vent to Sealing Position. Press the pressure cook button and cook at high pressure for 3 minutes.
• Wait for the pressure to release naturally for 5 to 7 minutes. Then release the pressure manually by moving the handle to the venting position. Open the lid and fluff the rice using a fork. Transfer it to a wide plate and let it cool down completely.
• Press the sauté button. When it displays hot, pour oil into the inner pot of the instant pot.
• Add onion, garlic, ginger, and lemongrass and saute till onion becomes light and garlic becomes fragrant.
• Add tofu or paneer, cashews, and saute for a minute or till it becomes golden in color.
• Now add mangoes and all the veggies that you are going to add along with basil or cilantro, salt, sugar, and saute for 2 to 3 minutes.
• Add the rice and saute for another minute or until the rice becomes hot.
• Finally, add the soy sauce and toss till combined.
• Thai-style Mango Fried Rice is ready. Garnish it with some more spring onions, basil or cilantro, Serve and enjoy.

THAI SHRIMP AND MANGO FRIED RICE

Steps:

• Combine eggs and sesame oil. Set aside.
• Heat 1 tablespoon oil over high heat in large wok or frying pan.
• Add garlic and stir fry until fragrant, about 1 minute.
• Add shrimp, and cook until almost done, about 2 minutes.
• Push to the side of the wok, and add egg mixture to the center of the pan.
• Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
• Add rice and stir fry until until warm.
• Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
• Add cooked vegetables, roasted cashews, green onions and mango.
• Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
• ENJOY!