THAI COCONUT RICE
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
Provided by Geema
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
- Stir well to combine.
- Cook over medium high heat, stirring until mixture comes to a low boil.
- Immediately reduce heat to low.
- Cover and cook for about 18 minutes.
- Fluff with a fork.
- The cover, and let sit for 5 more minutes.
- Garnish the finished rice with the candied ginger and the sliced almonds.
Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7
THAI RICE
Make and share this Thai Rice recipe from Food.com.
Provided by kitchenslave03
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over med high.
- Add onion and next 4 ingredients; saute 3 min or til onion is tender.
- Add rice; saute 1 minute.
- Stir in broth, rind and salt; bring to a boil.
- Cover, reduce heat and simmer 45 min or til rice is tender.
- Remove from heat and let stand 10 minute.
- Stir in cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 178.3, Fat 3.9, SaturatedFat 0.7, Sodium 134.4, Carbohydrate 31.8, Fiber 2.1, Sugar 2.9, Protein 5.3
THAI FRIED RICE
Make and share this Thai Fried Rice recipe from Food.com.
Provided by breezermom
Categories Long Grain Rice
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Saute the gingerroot in the oil in a large skillet until tender. Add the rice, stirring well; cook for 5 minutes.
- Stir in the broth and the next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
- Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.
ONE POT THAI-STYLE RICE NOODLES
Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.
Provided by Kniterly
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
- Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
- Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Nutrition Facts : Calories 586.8 calories, Carbohydrate 104.9 g, Cholesterol 29.6 mg, Fat 9.2 g, Fiber 3.9 g, Protein 17.4 g, SaturatedFat 1.4 g, Sodium 2736.3 mg, Sugar 3.6 g
THAI FRIED RICE
This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.
Provided by Toi
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
- Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
- Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
- Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 75.9 g, Cholesterol 137.5 mg, Fat 10 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 694.4 mg, Sugar 12.2 g
MOM'S THAI FRIED RICE
This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!
Provided by shimmerchk
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large skillet over medium high heat.
- While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
- Add the garlic to the heated wok, and toss until fragrant and slightly golden.
- Add chicken, beef, or pork and stir fry for about 1 minute.
- Push the meat and garlic up the sides making a well in the middle and add eggs.
- Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
- Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
- If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
- Sprinkle in the sugar and add the fish sauce and oyster sauce.
- Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
- Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.
THAI RICE NOODLES
If your thing is Asian food...then this one is for you, don't let the ingredients fool you, this dish is quite simple to prepare, and is it ever good! (prep time includes soaking the noodles)
Provided by Kittencalrecipezazz
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak the noodles in hot water for 20 minutes, or until soft; drain.
- Heat oil in a wok or large skillet, saute until golden.
- Add in the shrimp and ground pork, and stir-fry until lightly browned.
- Add the sugar, fish sauce, soy sauce and chili sauce, stir-fry until the sugar dissolves.
- Pour in the beaten eggs, let them set slightly then stir to scramble.
- Add in the noodles and stir-fry for about 2 minutes.
- Push noodles to side of wok or skillet then add in the Tamarind sauce, cook for 1 minute.
- Add in the bean sprouts, scallions, and stir-fry until bean sprouts are slightly cooked (about 1 minute).
- Stir the noodles down to middle of wok and stir-fry until well mixed.
- Sprinkle with chopped peanuts and sliced green onions before serving.
Nutrition Facts : Calories 364.7, Fat 19.8, SaturatedFat 3.1, Cholesterol 93, Sodium 650.5, Carbohydrate 39.8, Fiber 2.1, Sugar 4.5, Protein 8.5
THAI BROCCOLI RICE
Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Side dish
Time 35m
Yield serves 4 (or 6 as a side)
Number Of Ingredients 14
Steps:
- Heat a frying pan over a medium heat and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside. Put the broccoli in a food processor and pulse until it looks like green couscous grains. Empty into a large bowl and set aside.
- Heat the oil in a large frying pan and fry the onion, garlic, ginger and chilli until soft and aromatic. Add the broccoli rice to the pan and mix through, making sure everything is well coated. Sauté for 3-4 mins until al dente. Transfer to a large bowl and add the red cabbage, red pepper, half the coriander and half the toasted peanuts. Mix to combine.
- To make the dressing, whisk the lime zest and juice, tamari, sugar and oil together until combined. Toss the dressing through the broccoli rice and transfer to a serving bowl or individual bowls. To serve, garnish with the remaining coriander and peanuts.
Nutrition Facts : Calories 380 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
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