Thai Fried Rice (Khao Pad)
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
Ingredients:
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
Directions:
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.
> October 1st, 2009 at 6:11 pm
[...] For a wonderful rice recipe that would be perfect with this fish, I’m grateful to the cooks at the blog Muse in the Kitchen who recently posted this recipe. [...]
> October 1st, 2009 at 6:14 pm
I ran across your blog while I was browsing the Foodie Blogroll. I especially liked this recipe because I recently posted a recipe for a Thai Baked Fish that would go wonderfully with this rice dish. I added a link to this recipe in my post, so I hope we’ll make some cooks very happy with this combination….cheers!
.-= Susan´s last blog ..Braised Pork Chops in Paprika Sauce =-.
[Reply]
> October 9th, 2009 at 3:50 pm
Now THAT is what I call beautiful presentation!
.-= jenn´s last blog .. =-.
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> October 16th, 2009 at 1:55 am
I want to echo Jenn’s comment. The presentation is outstanding.
.-= Chaya´s last blog ..Totally Chocolate Chocolate Chip Cookies =-.
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> October 31st, 2009 at 1:03 pm
[...] I would just make the bakes by themselves and eat with the chilli fish sauce that goes with the Classic Thai Fried Rice. Belle loves this – well actually she loves that chilli fish sauce on just about everything [...]