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Breakfast Fried Rice with Egg and Scallions

This is a great quick and easy, tasty recipe for leftover rice. The rice should be chilled in your refrigerator at least overnight for this dish.

Be sure and use Thai Hom Mali Jasmine rice white or brown works great. I break up the rice while in the zip lock bag as you want the kernels separate for fried rice.

You can add skinless bite size pieces of chicken or pork or even barbecued pork. You can also use pieces of fresh pineapple in this dish.

Fried Rice with Egg and Scallions (Kao Paht Kha)

2 tabs peanut oil
2-4 Thai chiles, seeded and thinly sliced
ground white pepper to taste
6 scallions, thinly sliced, white and green parts separated
1/2 red bell pepper, 1/2" size
1/2 red onion, 1/2" pieces
4 cloves garlic, minced
6 cups cold steamed jasmine rice
1 tab light soy sauce
2 tabs oyster sauce (Thai Oyster sauce)
1 tab fish sauce
2-3 eggs, beaten
2 tabs chopped cilantro or Thai Basil

Heat wok, a little oil and swirl to coat the wok. Add beaten eggs and swirl to coat the bottom of the wok, sprinkle with white pepper, as the eggs begin to cook enough to turn over. Then lightly cook the other side of the eggs. Turn out on cutting surface, cut into strips 1/2" X 1". Reserve to add to rice.

Add the resdt of the oil to the hot wok. Add the chiles, red onion, red bell pepper, scallions and garlic and stir fry.

Break up rice clumps. I do this by hitting the chilled rice with ther side of my hand while rice is in the plastic bag. It is important to separate the grains of rice.

Add the rice to the wok, stir-frying in a folding motion don't smoosh the rice. When the rice is hot and coated with the oil add the soy sauce and oyster sauce.

Add the eggs, mix into the rice and add the green part of the scallions, and the chopped cilantro.

Continue stir-frying until the eggs are incorporated with the rice.

Garnish with cilantro sprigs or Thai Basil and the sliced white part of the scallions.

Serve immediately. This is a very nice side dish with grilled meats.

Variation: Use leftover Jasmine brown rice or a mixture of leftover Jasmine brown and white rice.

For a Thai country style breakfast add a fried egg on top of the fried rice. In Thailand a deep fried egg is a popular addition.

Another breakfast variation is to make an omelette using left over fried rice as the filling. Serve with Sriracha Sauce on top of the omelette.

For photo:

http://www.ifood.tv/recipe/gai_phrik_khao_phat

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Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.



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