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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fried Rice with Thai Basil (Khao Pad Bai Kraprow)

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Fried Rice with Thai Basil (Khao Pad Bai Kraprow) Empty Fried Rice with Thai Basil (Khao Pad Bai Kraprow)

    Post by Lobo Wed 20 Jan 2016, 7:44 pm

    Fried Rice with Thai Basil (Khao Pad Bai Kraprow) Img37l
    Fried Rice with Thai Basil (Khao Pad Bai Kraprow)
    Fried Rice with Thai Basil (Khao Pad Bai Kraprow) Rating

    Read Reviews

    Write a Review
    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Servings: 4
    Fried rice originated in China as a way to use up leftover cooked rice. Wherever fried rice is prepared in Asia, local cooks add regional ingredients and seasonings. This means Thai cooks mix in garlic, chili and basil with delicious results. The versatility of this dish welcomes a variety of vegetables, while other seafood or meats can be substituted for the shrimp.






    • 1K+

    Ingredients:


    • 2 Tbs. vegetable oil
    • 1/4 tsp. salt
    • 2 garlic cloves, minced
    • 2 small serrano chilies, seeded and chopped
    • 1/4 lb. shrimp, peeled and deveined
    • 4 cups cold cooked long-grain white rice,
        crushed gently to break up any clumps
    • 1 to 2 Tbs. light soy sauce
    • 1 Tbs. fish sauce
    • 1/4 tsp. sugar
    • 2 green onions, including white and green
        portions, chopped
    • 1/2 cup firmly packed fresh Thai basil leaves
    • 1/4 cup coarsely chopped fresh cilantro

    Directions:

    Heat a wok over medium-high heat. When hot, add the oil, salt and garlic. Stir-fry until the garlic is golden, about 30 seconds. Add the chilies and shrimp and stir-fry until the shrimp just turn pink, about 30 seconds.

    Add the rice and stir-fry until heated through, 2 to 3 minutes. Add the soy sauce, fish sauce and sugar and stir-fry to combine thoroughly. Add the green onions and basil leaves and stir-fry until the leaves begin to wilt, 25 to 30 seconds. Transfer the rice to a serving bowl or platter and garnish with the cilantro. Serve immediately.
    Adapted from Williams-Sonoma Savoring Series, Savoring Southeast Asia, by Joyce Jue (Time-Life Books, 2000).

      Current date/time is Fri 29 Mar 2024, 2:31 am