A Food Fun Travel Guest Post
Thai cuisine is one of the world’s most popular. As in other Asian countries, rice is the staple grain of Thai cooking, considered the most important component of any meal. A typical dish is Thai fried rice commonly cooked with jasmine rice, as well as shrimp, crab meat, pork, or chicken.
Besides, this type of food includes various herbs, spices, and leaves giving it a blend of fragrance, freshness, and exquisiteness that you can’t simply resist. For further information, check https://mahatmarice.com/products/jasmine-white-rice/ in which you will find all about Thai cooking. Below are two recipes for this emblematic dish:
Thai fried rice
- 1 Tbsp of peanut oil.
- 3 minced garlic cloves.
- 1 chopped red chili.
- ¼ lb of chopped pork, chicken, crab or shrimp.
- 2 cups of cooked jasmine rice (let it cool down).
- ½ diced onion.
- ½ diced red pepper.
- 2 tsp of fish sauce.
- 2 tsp of soy sauce.
- 1 egg.
- 1 sliced thin tomato.
- 1 handful of chopped fresh cilantro.
- 1 chopped green onion.
- 1 sliced cucumber.
- 1 lime cut into wedges.
- ¼ tsp of ground white pepper (optional).
In a large skillet (better if it’s a wok), pour the peanut oil and heat it over high heat. Add the chilies and garlic and sauté for a while, then add the chopped meat and cook for 2-3 minutes.
Add the red pepper and the onion along with the cooked rice (which should be at room temperature), and sauté for a couple of minutes. Then add the sliced tomato, the soy sauce, and the fish sauce. Cook for about 2 minutes, mixing constantly.
Move aside the ingredients to make room for cooking the egg and crack it directly in the space left. Scramble it and let it cook until it starts to set. Cover the egg with the rice blend and cook through.
Serve the fried rice topped with chopped green onions, cucumber slices, a lime wedge, and sprinkle it with fresh cilantro and white pepper.
Thai fried rice with chicken
- 2 tablespoons + 2 teaspoons of vegetable oil.
- 3/4 lb of skinless and boneless chicken breasts thinly sliced.
- 2 tablespoons of cornstarch.
- 1/2 cup of onion finely chopped.
- 1/2 cup of carrots peeled, quartered and sliced.
- 2 teaspoons of minced garlic.
- 2 eggs lightly beaten.
- 3 cups of cooked white rice long grain.
- 3 tablespoons of fish sauce.
- 2 tablespoons of soy sauce.
- 1 teaspoon of sugar.
- Salt and pepper to taste.
- 1/4 cup of green onions sliced.
- Tomato wedges, sliced cucumbers and a few cilantro leaves for garnish.
Set a large pan with 2 tablespoons of oil over medium high heat. Coat the chicken with the cornstarch and season each of the pieces with salt and pepper to taste.
Place the chicken in the pan. Cook for 3-4 minutes, turn all pieces down, and cook until they all get brownish. Remove the chicken from the pan and preserve it warm (wrapping it with aluminum foil will help). Add 1 teaspoon of oil to the pan, and cook carrots and onions for 5 minutes or until softened. Then add the garlic and cook for about half a minute.
Remove the vegetables and wrap them with foil to preserve temperature. With the rest of the oil into the pan, add the eggs, break them up with a spatula and stir them occasionally until cooked through. Spice with a pinch of salt and pepper.
Add the rice, the previously cooked veggies, and the chicken to the pan. Pour in the soy and fish sauces and the sugar, gently combine everything for 3 to 4 minutes. Serve sprinkling some green onions over the rice. Garnish with tomatoes, sliced cucumber, and cilantro leaves.