Thai Vegan Fried Rice Khao Phad Jay Recipes

KAO PAD (THAI-STYLE FRIED RICE)

Kao Pad (Thai-Style Fried Rice) image

Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.

Provided by MsBindy

Categories Short Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained
1/4 cup vegetable oil
1/2 tablespoon fresh gingerroot, minced
2 tablespoons garlic cloves, minced
6 cups cooked rice (short grain)
2 eggs, lightly beaten
1 cup fresh tomato, chopped
2 tablespoons thai sriraja chili sauce (or other hot chili paste)
2 tablespoons light soy sauce
1/2 lime, juice of
1/2 lime, cut into thin wedges
scallion, cut on diagonal

Steps:

Choose and prepare vegetables. Select a combination with a variety of colors.
In a wok, heat the oil and stir fry the ginger and garlic until golden.
Remove them with a slotted spoon and save for later.
In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
Remove the vegetables from the wok and set aside.
Add the rice to the wok and heat thoroughly.
With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
Finally, mix in the chili sauce, soy sauce and lime juice.
For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

THAI VEGAN FRIED RICE (KHAO PHAD JAY)

Thai Vegan Fried Rice (Khao Phad Jay) image

Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy.

Provided by Nose5775

Categories Lunch/Snacks

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 cups cooked long-grain rice (for uncooked rice, see step 1)
2 tablespoons vegetable oil
3 tablespoons coarsely chopped garlic
1 small onion, finely chopped
1/2 teaspoon fresh ground black pepper
6 ounces green beans, diced
4 ounces fresh or frozen corn kernels
2 tablespoons soy sauce
2 teaspoons thai green curry paste
3 scallions
1 cucumber, peeled,sliced in half,and with seeds removed if they are watery
1 lime

Steps:

To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
Heat a wok or large frying pan over high heat and add the oil.
When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
Add the green beans and corn and continue to stir-fry for 3 minutes.
Add the cold cooked rice and stir-fry for 5 minutes.
Add the soy sauce and curry paste and stir-fry for 2 minutes.
Garnish with the scallions, cucumber, and lime, and serve hot.

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