Wednesday, 15 August 2007


There's nothing like fried rice with a bit of kick. I wanted to make some and intentionally cooked extra rice the day before. However, unbeknownst to me, Stomach had packed most of it for lunch. I was looking all over the place for the extra rice but could only find a little container of some in the fridge.

I had to quickly make extra rice, spread it thinly on a cookie sheet and stick it in the freezer to cool before I made my fried rice. Thank goodness it turned out! All I know is it's a bad idea to make fried rice with fresh rice because everything sticks together. I learned that the hard way.

I love making fried rice because you can throw all sorts of stuff from your fridge and get rid of odds and ends of things. Here's a nice hot version I made yesterday. It was great. Of course, use whatever meat and veggies you have on hand in whatever proportions you want. The green curry paste doesn't look hot, but it is!
cakebrain's thai fried rice

4 cups cooked, cold rice (leftover preferably from night before)
4 eggs, scrambled
3 stalks green onion, chopped
1 onion, chopped
1 T green curry paste
2 T fish sauce
1 t sugar
1 t kosher salt
1 cup bbq pork, chopped
1 chinese sausage, chopped
1 cup shrimp
1/2 red pepper, diced
2 T vegetable oil

1. Heat oil in a nonstick pan or wok. Saute onions on medium heat with curry paste until onions are soft. Add sugar and salt and mix well. Add bbq pork, sausage and red pepper and stir fry for 30 seconds.

2. Dump in the cold rice and using 2 spatulas, break up and separate the clumps of rice in the pan while mixing with the sauteed ingredients. This will take a while.

3. Sprinkle the fish sauce over the rice and continue mixing well. Add the scrambled eggs, shrimp (and whatever veggies and meats you want) and green onions and continue mixing until all the rice is heated through.

4. Optional: garnish with extra chopped onion

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