How to make Thai Style Fried Rice -
Thai green curry paste gives this fried rice Thai identity.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cooked basmati rice (पके हुए बासमती चावल), Thai green curry paste (थाई ग्रीन करी पेस्ट )
Cuisine : Thai
Course : Rice
For more recipes related to Thai Style Fried Rice checkout Rice In Lotus Leaf, Baked Palak Paneer Rice, Thai Biryani, Tadkewale Chawal - SK Khazana . You can also find more Rice recipes like Carrot and Spinach Khichdi Vedanayagam Shastika Protein Pulao Barley Khichdi
Thai Style Fried Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Style Fried Rice Recipe
Cooked basmati rice 3 cups
Thai green curry paste 2 tablespoons
Oil 4 tablespoons
Fresh red chillies 1-2
Garlic chopped 2 tablespoons
Carrot cut into cubes 1 small
Green peas blanched ½ cup
Salt to taste
Coconut milk 1 cup
Cherry tomatoes quartered 4-5
Palm jaggery ½ teaspoon
Lemon juice of ½ lemon
Fresh basil leaves torn 4-5
Egg 1
For garnishing:
Red bell pepper a few
Lemon wedges 1
Basil leaves 1
Method
Step 1
Heat 2 tablespoon oil in a non-stick pan.
Step 2
Cut fresh red chillies diagonally.
Step 3
Add 1 tablespoon garlic and fresh red chillies to the pan and sauté for 30 seconds.
Step 4
Add carrot and green peas and toss. Add 1 tablespoon Thai green curry paste and mix well. Add salt and 3 tablespoons coconut milk and sauté for a minute. Add cherry tomatoes, palm jaggery and mix well.
Step 5
Add lemon juice and switch off heat. Add some of the torn basil leaves and toss.
Step 6
Heat remaining oil in a non-stick wok. Add remaining garlic and sauté for a minute. Add remaining Thai green curry paste, mix and sauté for a minute.
Step 7
Break egg into the pan and mix well. Add cooked rice and toss. Add remaining torn basil leaves and remaining coconut milk, mix and cook for a minute. Add salt and mix well.
Step 8
Heat the prepared vegetables.
Step 9
Place a medium ring mould on a serving plate, put some rice in it, top with some vegetables, repeat the process with the remaining rice and vegetables till you reach the top of the ring mould. Remove the mould carefully.
Step 10
Serve hot garnished with bell pepper curls, a lemon wedge and a fried basil leaf.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
