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Thai Jasmine Fried Rice

Thai cuisine is mostly Buddhism. They always use herbals in there food

Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter and it also can be quite hot (spicy).

Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon

Jasmine rice is a particularly fine, medium-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors.

Traditionally cooked in a pan with a slighty curved sides, so the rice does not stick, over a charcoal stove. Here in the West, of course you can use a modern electric or gas stove.

Ingredients

2 1/2 cups Thai jasmine rice

3 cups water

Coconut Milk Powder – 1/2 cup

Groundnut Oil – 2 tblsp

Garlic – 2 cloves, chopped

Onion – 1 small, finely chopped

Fresh Root Ginger – 1 inch piece, grated

Chicken Breast Fillets – 225 gms, skinned and cut into 1/2 inch dice

Red Pepper – 1, seeded and sliced

Drained Canned Corn – 1 cup

Chilli Oil – 1 tsp

Hot Curry Powder – 1 tsp

Eggs – 2, beaten

Salt – to taste

For garnish Spring Onion Shreds

Method:

Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until completely cold.

Heat the oil in a wok; add the garlic, onion and ginger and stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in center of pan; pour in 1 tsp. oil and stir garlic into oil. Let garlic sizzle for about 30 seconds, and then stir into rice to combine. Season to taste with salt and pepper.

Add the chicken to the centre and stir-fry for 2 minutes. Add the rice and toss well. Stir-fry over a high heat for about 3 minutes more, until the chicken is cooked through.

Stir in the sliced red pepper, corn, chilli oil and curry powder with salt to taste.

Toss over the heat for 1 minute. Stir in the beaten eggs and cook for one minute more.

Serve with garnishing the spring onion shreds.

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