Thai Vegan Fried Rice Khao Phad Jay Recipes

Steps:

• To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
• Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
• Heat a wok or large frying pan over high heat and add the oil.
• When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
• Add the green beans and corn and continue to stir-fry for 3 minutes.
• Add the cold cooked rice and stir-fry for 5 minutes.
• Add the soy sauce and curry paste and stir-fry for 2 minutes.
• Garnish with the scallions, cucumber, and lime, and serve hot.

Steps:

• Combine sugar, pepper, soy & fish sauces then set aside.
• Warm oils in a large frying pan over medium heat.
• Lightly saute garlic and green onion.
• Add rice and mix thoroughly to separate.
• Add egg, mix until it's cooked and evenly dispersed.
• Mix in crab meat, making sure it is broken up and mixed well.
• Add sauce combination and mix well.
• Serve immediately.

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:

• 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.