Thai Fried Rice

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* Exported from MasterCook *

 

Thai Fried Rice

 

Recipe By : Rice & Spice, by Robin Robertson

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 small onion -- finely chopped

1/2 red bell pepper -- finely chopped

1/2 cup grated carrots

1 garlic clove -- minced

1 teaspoon minced fresh ginger

1 small Thai chile -- minced (optional)

4 cups cold cooked jasmine rice

2 tablespoons tamari or other soy sauce

2 scallions -- trimmed

and finely minced

2 tablespoons minced fresh Thai basil

1/2 cup fresh bean sprouts

2 tablespoons chopped peanuts

 

Serves 4

 

Fresh bean sprouts and peanuts add a delightful crunch, and protein to this

quick and easy dish, made with fragrant jasmine rice and spicy basil. Thai

basil can be found in Asian markets, but if it is unavailable, substitute

regular basil. Fresh bean sprouts are also available at Asian markets and

in well-stocked supermarkets. Thai birdseye chiles are super hot; you can

substitute a milder variety; or even omit the chile if you prefer.

 

Heat the oil in a large skillet or wok over medium-high heat until

hot. Add the onion and stir-fry for 3 to 4 minutes, or until soft. Add

the bell pepper, carrots, garlic, ginger and chile, if using, and stir-fry

for 2 minutes, or until slightly softened and fragrant. Add the rice and

tamari and stir-fry for 3 minutes, or until the rice is heated

through. Stir in the scallions and basil. Serve sprinkled with bean

sprouts and peanuts.

 

 

 

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