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Fried Rice with Chiang Mai Sausage (Kao pat sai ouah)
2 small eggplants sliced in ½" pieces *optional
1 small red or yellow sweet pepper cut into 1" pieces
1 small red onion cubed into ¾" dice
1-2 Thai Sausage cut into 1/3" thick slices, browned
4 cloves garlic minced
6-8 Thai chiles minced
Generous sprinkle white pepper
4 Tabs Thai oyster Sauce
2 Tabs fish sauce/nam pla
2 Tabs peanut oil (1 for frying veggies, 1 for frying rice)
2 handfuls Thai basil leaves
4 cups cold left over Jasmine rice (I love using Brown Jasmine rice)
Last night I did a quick stir fry of a lovely orange pepper, small
red onion, and two small eggplants from the garden tossed with fresh
minced garlic fried in a wok with peanut oil. I removed these to a
plate when done. Then I whisked two eggs, poured into the wok.
Fried this until firm, turned and shredded and placed on the plate
with the veggies. Brown the all ready cooked slices of Thai
sausage for extra flavour and texture.
Now place the cold rice into a hot wok that has peanut oil, breaking
up any clumps and separating the grains of rice. When the grains of
rice are coated with the oil and warm, add the chiles, oyster sauce,
and fish sauce, continue stir-frying until thoroughly coated and
hot. Taste and adjust taste with more chiles, oyster sauce, fish
sauce as needed. We like the taste of the rice if let to brown a
Then add back in the veggies and egg, and basil leaves, toss to mix ingredients.
For photo of another Thai sausage with my recipe I learned in Issan:
I love making various types of Thai sausage as you can limit the amount of fat and make them healthier. I really like using trimmed pork shoulder as it has just the right amount of fat to be flavourful but not excessive fat. You also can use pork butt and add the fat separately as you choose, but the fat needs to be 15% of the total to produce a tasy sausage that is not too dry. I like making my own sausages as I can add fresh chiles and herbs which give a brighter flavour.
If you don't have a stuffer you can just make patties and grill them, although the texture of the browned intestine casing is hard to beat. I especially like making the Sai Klok as a party appetizer and serve on wooden skewers with side dishes of chiles (phrik kee nu) and Thai basil leaves (bai horpaha) for a taste treat. This is perfect drink food.
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