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Fried Rice with Egg and Scallions

This is a great quick and very tasty recipe for leftover brown rice. It is important that the rice is throughly chilled and not mushy or too moist. You need the rice kernels to be separate. It can be served as a complete one plate meal, or qs a side dish in a complete Thai meal. Sometimes I also add some boneless, skinlrss skin bite sized pieces. Other variations include fresh pineapple pieces or baby corn. This is a great recipe to be creative!

Fried Rice with Egg and Scallions (Kao Paht Kha)

2 tabs peanut oil
2 large green chiles, seeded and thinly sliced
ground white pepper to taste
6 scallions, thinly sliced, white and green parts separated
3 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
pinch salt
2-3 eggs, beaten
2 tabs chopped cilantro

Heat wok, add the oil and swirl to coat the wok. Add the chiles and fry. Then add the scallions and garlic stir frying quickly.

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

Add the rice to the wok, stirring continuously in a folding motion don't smash the rice. When the rice is hot add the soy dsauce, oyster sauce,and salt.

Rake the rice up onto the sides of the wok, add the eggs and scramble them in the bottom area of the wok. When scrambled mix into the rice and add the green part of the scallions, and the chopped cilantro.

Continue stirring vigorously until the eggs are well mixed with the rice and cooked.

Garnish with cilantro sprigs 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 fried rice top with a fried egg. In Thailand a deep fried egg is a popular addition.

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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