troubleshooting fried rice

Fried rice, Thai style, is a simple, kid pleasing meal to make.  Khao phat, as it is called, was a staple for our kids and often served as a side dish to the other delicious stir frys we ate.  Being that food was so cheap and readily available, I did not need to make this at home.  I knew the method and ingredients, but did not practice it much until we came back to the States.  So mething was amiss each time I made it here.  It was fine, but not quite what I wanted or remembered.  Today, I found the missing link…white soy sauce!  You may have heard of this as light soy, but do not mistake this for lite soy, which is just reduced sodium dark soy.  I found the white soy at my local Asian grocer.  It makes a huge difference in the taste of the fried rice.  Dark soy is too strong for this dish. Don’t be afraid to ask the Asian clerk for help since the bottles may be labeled without English.  I only found mine because it had Thai writing that I could read!  Once you have the right soy, you are ready to go!  Here’s the recipe, which can be altered to your tastes.  This works best with a nice teflon coated wok and a gas range…cooked in small batches.

you’ll need:

2 cups of leftover, refridgerated jasmine rice…must be cold!

half an onion diced

one carrot peeled and diced

1 garlic cloved minced

1/4 cup frozen peas (optional)

1 egg

a sprinkle of powdered chicken bouillion such as Maggi

white soy sauce and fish sauce (if you like)

lime

Fire up your wok over medium-high flame.  Add 2 tablespoons of canola oil.

Add the garlic, onion and carrot…stir fry until garlic is fragrant and onions are translucent.  Add peas or other veggies of your choice. Stir fry for 1-2 minutes.

Crack one egg into the wok and stir to scramble.  When egg is scrambled, but still slightly wet ( about 70% done), add the cold rice.  Stir to break up the rice and evenly distribute in the wok.  Stir to coat rice with veggies and egg and mix well.  Sprinkle a little of the chicken bouillion on the rice to add a little flavor. (about 1 teaspoon)

Lastly, splash 2-3 teaspoons of white soy over everything and stir well.  Turn off gas.

Plate up the rice.  Cut open a lime and squeeze the juice over the rice to taste!  This is a quick and tasty lunch that kids will enjoy.  Many of us also like to add fish sauce at the same time as the white soy in about the same quantity.  If fish sauce puts you off, no need to include it. 

Sorry for the lack of an image.  I was busy scarfing this down when I realized I should have taken a picture!

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Comments

  1. Sounds yummy! I’ll have to try it when I get through this season.
    Thanks for sharing and for the encouragement you left on my blog.

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