Thai Veggie Fried Rice Recipes

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THAI VEGGIE FRIED RICE

Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.

Provided by Dedee Royale

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Thai Veggie Fried Rice image

Steps:

  • Heat oil in a large skillet or wok.
  • Add ginger and garlic and stir fry for 1-2 minutes.
  • Remove with a slotted spoon and set aside.
  • In the same pan add peas and red pepper.
  • Stir fry for 2 minutes until slightly softened.
  • Remove and set aside.
  • Add the cold rice to the skillet and heat thoroughly.
  • With a spoon make a hole in the center of the rice pushing the rice to the sides.
  • Add the beaten eggs into the center without touching the rice.
  • Stir the eggs until pretty well set then start incorporating the rice into them.
  • Add the chopped tomatoes.
  • Return the reserved ginger, garlic, peas and red pepper to the pan.
  • Mix in the chili paste, soy sauce and lime juice.
  • Serve with chopped scallions as a garnish.

6 cups cooked jasmine rice, cold to the touch
1 cup peas, frozen and thawed
2 garlic cloves, chopped
1/2 red pepper, chopped
4 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 large eggs, lightly beaten
1 medium tomatoes, fresh, rough chopped
2 tablespoons hot chili paste
2 tablespoons light soy sauce
1 tablespoon fresh lime juice
scallion, chopped for garnish

THAI COMBINATION FRIED RICE

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 10m

Yield Serves four to six

Number Of Ingredients 15



Thai Combination Fried Rice image

Steps:

  • Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

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