Pina Colada Thai Fried Rice Recipes

Steps:

• Choose and prepare vegetables. Select a combination with a variety of colors.
• In a wok, heat the oil and stir fry the ginger and garlic until golden.
• Remove them with a slotted spoon and save for later.
• In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
• Remove the vegetables from the wok and set aside.
• Add the rice to the wok and heat thoroughly.
• With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
• Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
• Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
• Finally, mix in the chili sauce, soy sauce and lime juice.
• For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

Steps:

• In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
• Reduce heat to low; cover and simmer 18 minutes.
• Chill in 1-quart covered bowl at least 2 hours until cold.
• Whisk pineapple salsa and red curry paste together until smooth.
• In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
• Add eggs and scramble; remove from skillet and set aside.
• In same skillet, heat 1 tablespoon vegetable oil over medium heat.
• Add onion and cook, stirring occasionally, until golden and tender.
• Add garlic and cook, stirring, 1 minute.
• Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
• Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
• Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
• To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.

Steps:

• prepare rice by breaking up clumps of it with your fingers. set aside in bowl.
• heat wok or large, deep skillet over high heat. add oil, and when it sizzles add onion and garlic and toss well until shiny and fragrant, about 1 minute add pork and cook, tossing often, until onion begins to wilt and meat is cooked through, about 2 minutes add beaten egg, and toss well to scramble it once it begins to set.
• add rice, fish sauce, sugar, and green onions and cook, tossing often, until rice is tender and heated through. garnish with cilantro, and serve hot or warm with small bowls of fish sauce garnished with hot chilies.

Steps:

• Heat the oil in a Chinese pan, add garlic. When it is fragrant and slightly brown, add the chicken.
• Mix well over the heat for 1 minute.
• Add the onion and cook for 1 minute.
• Break in the eggs and stir mix very well.
• Then stir in the rice and the rest of the ingredients. Stir well.
• Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
• A twist of lime would make it even better.

Steps:

• Heat the oil in a wok over medium-high heat.
• Add the garlic and stir-fry for 1 minute.
• Add the curry paste and stir-fry until it releases its aroma.
• Add the tofu and cook another 3 minutes.
• Add the rice, mix and fry for 2 minutes.
• Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
• Serve immediately.
• Refrigerated it will keep a couple of weeks.

Steps:

• Saute the gingerroot in the oil in a large skillet until tender. Add the rice, stirring well; cook for 5 minutes.
• Stir in the broth and the next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
• Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

Steps:

• Heat peanut oil in a wok or large skillet over medium high heat.
• While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
• Add the garlic to the heated wok, and toss until fragrant and slightly golden.
• Add chicken, beef, or pork and stir fry for about 1 minute.
• Push the meat and garlic up the sides making a well in the middle and add eggs.
• Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
• Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
• If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
• Sprinkle in the sugar and add the fish sauce and oyster sauce.
• Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
• Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.