A couple of months ago I was invited by the lovely Katie, of Epicurean Mom, to guest post for her while she was away. The recipe I’m sharing with you today is the recipe I shared on Katie’s blog. This fried rice is one we eat often so I just had to add it to my archives and share it with you guys. I hope you enjoy it as much as we do.
Today I want to share a recipe with you for fried rice. It isn’t an ordinary fried rice but rather one bursting with the flavors of Thai cuisine. The really great things about this recipe are that it is very quick and easy to make, you don’t have to have a wok to prepare it and it is a great way of using up leftover rice. As a matter of fact leftover rice is what you want for fried rice.
I think some people are intimidated by making their own homemade fried rice. Perhaps the intimidation is brought on from kitchen failure, one that happens to many on their first fried rice attempt. You see the secret to good results in fried rice is using leftover rice, or day old rice. Using leftover rice prevents the rice from sticking or becoming soggy. The leftover rice is drier so it will still absorb the flavors but not turn soft. As to what type of rice to use, Jasmine rice is a good choice. But I’ll tell you a secret I’ve used long grain rice too, shh don’t tell anyone. The most important thing is to try and make sure it is day old rice. If the craving strikes you and you haven’t any day old rice then there is another way to satisfy the craving. Steam the rice to be used in the fried rice at least two hours before you cook it. This should still give you a dry texture and prevent soggy fried rice.
I don’t own a wok so instead I use a large pan. It just needs to be a heavy pan or frying pan that won’t stick. This curried rice is a little spicy but no need to worry as you can adjust it to your personal taste. I like to use my homemade red curry paste (recipe here: http://www.spiciefoodie.com/2009/09/04/red-thai-curry-paste-krung-kaeng-phed-2/ ) but commercial will also due. If using commercial curry paste be aware that different brands are different levels of spicy. You’ll want to taste the paste then decide how much to add. Same goes for the fresh chiles, adjust to your taste.
You could also turn this fried rice into a vegetable or chicken fried rice by swapping out the fish. The possibilities are endless. So go on and turn boring ordinary fried rice into a scrumptious Thai curried fried rice.
(If you would like to publish my recipe on your website please contact me first. I don’t bite :) )
Thai Curried Fried Rice with Fish
serves 2-3 as main dish
3 cups day old cooked rice, Jasmine Rice
2 firm fish fillet, roughly chopped
1 tbsp finely chopped ginger
3 garlic cloves, minced
1-2 hot chile peppers, finely chopped
2 stalks of bamboo, thinly sliced
3 green onions, roughly chopped
1 medium carrot, shredded
2 tbsp vegetable oil
1-2 tbsp Thai red curry paste, adjust to taste
1 tbsp light soy sauce, adjust to taste
1.5 tbsp fish sauce
roughly chopped cilantro, mint leaves and basil, about 1 large handful each
crushed peanuts, optional
1. Heat the oil in a wok or a large frying pan. Once warm add the fish and cook all the way through. Next add the ginger, garlic, chile peppers, onion and carrots. Cook for 3 minutes, stirring often. Next add the bamboo shoots, curry paste, soy sauce and fish sauce, cook for a minute or until the paste has dissolved. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined.
2. Turn heat off. Toss in the chopped cilantro, mint and basil leaves making sure to well distribute them around the rice. Serve topped with crushed peanuts and lime wedges if desired.
Check out these great fried rice recipes:
- My Mother’s Shrimp Fried Rice by Joylicious
- Thai Pineapple Fried Rice by Vrinda
- Stir Fried Rice Cake with Spring Greens and Pork by Egg Wan’s Food Odyssey
- Kimchi fried rice (kimchi bokkeumbap) by Herbivoracious
- Stir fried rice – vegan style! by PeaSoupEats
- Nasi Goreng Indonesian Fried Rice from the Spicie Foodie archives