Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Chili Fried Rice with Crab and Thai Basil



Posts : 18122
Thanked : 883
Join date : 2013-01-12

Chili Fried Rice with Crab and Thai Basil

Post by Lobo on Wed 20 Jan 2016, 1:40 am

Chili Fried Rice with Crab and Thai Basil

Be the first to Write a Review
Prep Time: 8 minutes
Cook Time: 5 minutes
Servings: 6
Thai fried rice, a variation of the basic Chinese fried rice, is made with generous amounts of garlic, shallots, chilies and Thai basil. A sprinkling of fish sauce, the soy sauce of Thai cooking, gives this dish a special twist.

  • Printer Friendly Version

  • 42


  • 2 Tbs. vegetable oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 tsp. salt
  • 4 cups cooked long-grain rice, chilled
  • 1 to 2 Tbs. Thai fish sauce, or to taste
  • 1 Tbs. soy sauce
  • 1/2 tsp. sugar
  • 2 eggs
  • 3 green onions, including 1-inch tender green portions, chopped
  • 2 red serrano chilies, finely chopped
  • 1/2 cup fresh Thai basil leaves or sweet basil leaves
  • 1/4 lb. fresh-cooked lump crabmeat, flaked

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


Warm a nonstick wok over medium-high heat. Add 1 Tbs. of the oil and tilt the wok to coat the entire surface. Add the shallots and cook until golden brown, about 1 minute. Using a slotted spoon, transfer the shallots to paper towels to drain.

Return the wok to medium-high heat and add the remaining 1 Tbs. oil, tilting the wok to coat the surface. Add the garlic and salt and cook, stirring, until the garlic is golden brown, about 1 minute. Raise the heat to high, break up any clumps of rice, add to the wok and toss and stir until the grains are separated, about 2 minutes. Add the fish sauce, soy sauce and sugar, and toss and stir until the grains are evenly seasoned, about 30 seconds.

Push the rice up the sides of the wok to make a well in the middle. Crack the eggs into the well and lightly beat. Cook, without stirring, until set, about 30 seconds. Gently fold the eggs into the rice until specks of cooked egg appear throughout the grains. Add the green onions, chilies, basil and crabmeat and toss to mix thoroughly.

Transfer to a serving dish, top with the reserved shallots and serve immediately.
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

    Current date/time is Sun 11 Dec 2016, 3:57 am