Thai fried rice

Thai fried rice

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Fried rice is best made with rice cooked several hours, or even a day before, and allowed to dry out to ensure a good-looking rice dish with separate grains. Red curry paste is available from most supermarkets. You’ll find this dish is almost a meal in itself.

Ingredients

Quantity Ingredient
5 cups cooked long-grain or jasmine rice
3 tablespoons vegetable oil
2 small brown onions
or 6 golden shallots, finely chopped
2 garlic cloves, finely chopped
2 teaspoons red curry paste
1 chicken half breast
or 1/2 pork fillet cubed
or 1 cup shelled and deveined green prawns
2 eggs, lightly beaten
2-3 tablespoons thai fish sauce
freshly ground pepper
chopped fresh coriander, sliced lebanese cucumbers, sliced spring onions and lemon wedges, to garnish

Method

  1. Spread the cooked rice out on a baking tray or plastic tray to cool and air. This can be done the day before. When ready to cook the dish, heat the oil and stir-fry the onion or shallots for a few minutes, until softened. Add the garlic and continue to stir-fry until the onions are golden. Add the red curry paste and fry until the aroma is released. Add the rice and chicken, pork or prawns and stir-fry for about 4 minutes. Add the beaten egg, continue to stirfry to thoroughly mix until cooked. Sprinkle with the fish sauce and season well with the pepper.
  2. Turn onto a large serving platter and garnish liberally with the coriander, cucumber, spring onions and lemon wedges.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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