Doesn’t that look delicious? Ward adapted the recipe from Seductions of Rice, by Jeffrey Alford and Naomi Duguid (an excellent cookbook that contains more than just rice dishes).
The classic Thai fried rice dish often has tomatoes in it; the first time Ward made this dish, the tomatoes added a sour taste to the rice, so this time around, he omitted them (the tomatoes we’ve been getting haven’t been very sweet).
We also didn’t have any nam pla prik (fish sauce with hot chilies) which, according to Alford and Duguid, is a traditional accompaniment to nearly everything Thai. I’d love to give it a try, though, so Ward’s going to prepare a batch and keep it in the fridge for the next time he makes this rice. It’s quite easy to make: mince a half a cup of chilies (you can use any kind, although bird chilies are recommended) and add to a cup of Thai fish sauce. Keep in the fridge in a glass container with a tight lid and serve in small individual bowls to accompany any Thai dish.
The following recipe for Thai Fried Rice is adapted from Seductions of Rice:
THAI FRIED RICE
2 tbsp vegetable oil
10 cloves garlic, minced
1 cup oyster mushrooms, sliced
2 cups Thai jasmine rice, cooked and cooled
2 scallions, sliced into 1/2-inch pieces
2 tsp Thai fish sauce
1 tsp soy sauce
For the garnish:
1/2 English (seedless) cucumber, sliced thinly
1/4 cup fresh coriander leaves
1 scallion, sliced into 3/4 inch pieces
1. Heat a large wok over high heat. Add oil and heat until oil is very hot. Add the garlic and fry about 20 seconds (be very careful not to let the garlic get too brown, as that makes it bitter). Add the sliced mushrooms and stir until softened, about a minute.
2. Add the rice, and stir constantly for about two minutes, making sure to break up any lumps.
3. Add the scallions, fish sauce and soy sauce. Continue stirring for another minute, combining everything together. Your rice should have a nice even color to it.
4. Serve in a bowl, garnished with cucumber slices, scallion and coriander.