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


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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

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Established in 2006 as a Community of Reality

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


    Chili Fried Rice with Crab and Thai Basil

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chili Fried Rice with Crab and Thai Basil Empty Chili Fried Rice with Crab and Thai Basil

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

    Chili Fried Rice with Crab and Thai Basil Img71l
    Chili Fried Rice with Crab and Thai Basil
    Chili Fried Rice with Crab and Thai Basil Translucent
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    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.






    • 42

    Ingredients:


    • 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

    Chili Fried Rice with Crab and Thai Basil Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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).
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