Thai Food : Khao phat khai

20/4/13 - Saraf Anika Chowdhury [CHSBD1203]

Thai Fried Rice

"Khao phat khai"

There are varieties of fried rice available in Asia, which are often quite different from one another. 

The Thai Fried Rice is more popular as a lunch dish. One simple and popular way of having it is with fried egg. This dish is often a great way to use your favourite ingredients. It is also a simple recipe to follow, which can be extremely favourable for students in their fast and busy lives.

The recipe below can be cooked in 30 minutes, in which it would take approximately 15 minutes to prepare. The recipe is for 2 servings.

Ingredients:

• 1 thinly sliced tomato
• 1 cup cooked rice
• sliced cucumber
• 1 teaspoons fish sauce
• pinch ground pepper
• 2 teaspoons soy sauce
• 3 tablespoon cooking oil

Optional Ingredients:

• 1 lime 
• 1 green onion 
• 1/2 chopped onion 
• 1/3 cup pork
• 2 eggs 
• 2 cloves minced garlic 
• 2 sprigs chopped cilantro 
• 3 Thai chili pepper 

Recipe:

Fried Egg:

This type of fried egg has crispy egg white. Add a good amount of oil into the wok. When the oil is hot, crack and drop the egg into it. Tilt the wok to one side and splash the hot oil onto the egg. When the bottom is brown, flip the egg over. When the egg is all golden brown, remove and set aside.

Fried Rice: 

Heat is the key ingredient in making a great fried rice.
Heat up your wok until it's pretty hot. 
When the wok is extremely hot (smoking hot), pour in the oil and garlic. 
Stir quickly. Add any uncooked meat. (If you have cooked meat, add after the rice.) 
If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your wok is not hot enough. 
Turn up the heat or cook the meat longer until there is no juice coming out. If your rice is cold, heat up the rice in microwave.
Cold rice will cool down the wok. Fluff the rice into individual grains. 
Add the rice and stir to mix. Sprinkle the fish sauce and soy sauce and stir to mix again. 
Now the rice is coated with flavours. Add all the vegetables, except for green onion. Stir. 
Push the rice aside and make room for the egg. 
Add the egg and scramble the egg until the egg is all cooked. 
Add the green onion and sprinkle white pepper and stir. Turn off the heat. 

Set the rice on a serving plate. Sprinkle ground pepper and cilantro on top of the fried rice.

Additional Information:

Great fried rice requires a number of techniques:

• A wok - a wok is the best tool for fried rice. If you don't, it can be tricky but still manageable. However, if you are cooking for one, it's not a big deal. It's harder to move volume in a pan.
• High heat - you want your pan/wok as hot as possible. That's why it frequently tastes so much better at a restaurant.
• It seems like there are a lot of stirring and flipping. Only stir as much as necessary and be gentle with the rice. Too many stirs may break the rice and turn it into mushy fried rice.
• Dry rice - Cook your rice with 10-15% less water.

For more easy to cook thai recipes please visit:

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