Laotian Fried Rice Recipes

Steps:

• For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
• To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
• For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.

Steps:

• oil 6 deep coffee cups or rice bowls.
• put slice of tomato in bottom of each
• heat oil
• stir fry garlic add green beans right away.
• add eggplant.
• add rest of veggies stirring fast
• add rice add paste.
• add rice.
• add sauces.
• toss to coat
• pack into bowl press down,go to lip of bowl ,packing tight.
• invert on plate alternate tomatoes and cucumbers so its like sitting on tomatoes and spears coming from circle.