Wednesday, 31 August 2016

Thai Fried Rice

  • Sona Masoori Rice- 1 cup
  • Coconut Milk- ½ cup
  • Water- 1.5 cup
  • Oil: 4-5 tbsp
  • Whole Dry Red chilli:1-2
  • Sesame seeds:1 tsp ( I added sunflower seeds)
  • Onion : 1 ( thinly sliced) 
  • Spring onions: 4-5 (chopped- green and white part)
  • Garlic: 2-3 cloves ( finely chopped or minced)
  • Ginger: a small piece (finely chopped or thinly sliced)
  • Lettuce/ cabbage: chopped
  •  Lime: 1 (halved & deseeded)
  • Green chilli: 1 -2 (finely chopped or thinly sliced)
  • Green Beans: 10-12 ( cut into 2 halves to get long beans)
  • Bell Peppers/Capsicum: 1 (cut into thin long strips)
  • Celery: 1 stick (chopped)
  • Light soy sauce: 2 tbsp
  • Chilli Sauce : to taste
  • Roasted Peanuts: 2 tbsp (Roughly crushed)
  • Salt
  • White Pepper powdered: to taste
  • Fresh Basil : a few leaves 

Preparing Rice:
  • Wash and soak rice in 1.5 cup water in the pan.
  • Now heat the pan (with rice and water) and add coconut milk. Take a boil and cook on low flame for about 8-10 min until rice is cooked. (Make sure the rice is not over cooked).
  • Now spread the rice on flat pan/ plate to cool it down.
Preparing the tempering and mixing the rice.
  • Heat oil in a pan. Add the sesame seeds and red dry chillies.
  • Now add garlic, ginger and green chilli.
  • Add spring onions and other onions and lime. Stir fry for about 5 – 7 minutes.
  • Now add bell pepper and green beans. Toss quickly and stir fry at high heat for about 5 mins.
  • Add the soy sauce, chilli sauce and peanuts to the vegetables.
  • Toss them to mix everything up. Add salt, white pepper powder and mix well.
  • Add the rice to stir fry. Carefully mix everything making sure the rice doesn’t get mushy. Stir fry for 7- 8 minutes.
  • Switch off the heat and add basil. Mix well.
  • Serve hot.

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