Monday, December 02, 2013

THAI FRIED RICE


I posted in my FB yesterday and a friend from Texas requested for the recipe..so I hope this can help. It is easy for us in Asia to get the ingredients but as people outside Asia...the Asia market would be the best place to get the ingredients. This Thai Style fried rice required unique ingredients as the Tom Yam paste, and kaffir leaf. Kaffir leaf enhance the aroma of the rice. (you can skip if you dont have). The highlight is always the tom yam paste.  If you love it hot and spicy add more bird's eyes chili.  For extra dose serve with chicken nugget or fried chicken.

Thai Style Fried Rice

- 3 cups overnight cooked rice
- 2 cups long beans, cut onto 1/2 inch length
- 1 big onion, thinly sliced
- 2 cloves garlic, chopped
- 3 strips chicken fillet, cut into cubes and marinated with 1 tablespoon fish sauce
- 10 prawns, peeled and deveined
- 2 tablespoons Tom Yum Paste 
- A handful of coriander leaves
- 4 young kaffir lime leaves, thinly sliced
- 5 bird's eyes chili - crushed
- Fish sauce to taste
- Cooking oil

Method :
1. Heat oil in wok and saute onions until wilted.
2. Add garlic and continue to saute until fragrant.
3. Add tom yum paste and saute until aromatic.
4. Add chicken fillet, fry until cooked followed by the prawns. If ingredients appear dry, sprinkle some water into the wok.
5. When prawn change color, add the long beans and fry until they are tender but still crisp.
6. Add rice and stir to coat evenly with the tom yum paste and other ingredients. Taste and add fish sauce if necessary.
7. Lastly, add the coriander leaves and young kaffir limes leaves, chilies toss and serve.


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