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CHILI FRIED RICE

September 9, 2011 8:39 am 0 comments
Chili Fried Rice

Chili Fried Rice

Chili Fried Rice is a popular dish and one of the few varieties of fried rice across Thailand and Asia. This dish is slightly spicy and made with meat (which includes pork, shrimp or chicken etc), egg, onions, tomatoes, green onions, coriander leaves all mixed in and seasoned with soy sauce, salt, chili sauce and the ubiquitous fish sauce. Chili fried rice is generally accompanied with cucumber slices, tomato slices, lime and sprigs of green onions.

Thai Fried rice gets much of its distinctive flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and white pepper enhances the flavors and gives an amazing finish. This chili fried rice is very aromatic and flavorful. In making brilliant fried rice, one needs to remember to use old, slightly dried rice and secondly it is important to keep the wok not and well oiled so that the rice can be fried thoroughly.

Rice is a staple grain of Thai cuisine and in most Asian cuisines too. Jasmine rice is extensively used in Thai cuisine which is highly prized, sweet smelling and indigenous to Thailand. This aromatic long grained rice grows in abundance covering Thailand’s central plains like a blanket. Curries, stir-fries and other dishes are poured onto the rice crating a single dish commonly called as Khao rat kaeng which is a popular single meal. In Thailand, fried rice is usually served for lunch with cucumber and a wedge of lime. Often they are like with a fried egg. The most popular fried rice in Thailand is the crab fried rice.

Thai fried rice or Khao phat is a variety of fried rice typical of central Thai cuisine. In Thai, Khao means ‘rice and pad means ‘stir fried’. Traditionally the Thai fried rice differs from the Chinese fried rice as it is prepared with Thai jasmine rice instead of regular long grain rice. Some of the popular and common variants of fried rice are Pork fried rice (Khao phat mu), Chicken fried rice (Khao phat kai), Shrimp fried rice (Khao phat kung), Crab fried rice (Khao phat pu) and vegetarian fried rice (Khao phat che). Many of the food stands or stalls found on the streets across Southeast Asia serve fried rice with a variety of garnishes and usually the side dishes are chosen by the customer itself.

Chili fried rice is a simple and easy to cook dish. The Thai red curry paste enhances the flavors of this dish and the smell of the curry paste just permeates the surrounding areas right away as soon as the curry paste in dropped in the hot peanut oil, allowing it to sizzle down to the bottom of the wok. The red curry paste makes this fried rice dish highly aromatic, flavorful and addictive. Chili fried rice looks perfect with a pleasant red color and smells of smoky herbs.

To prepare this yummy and scrumptious Chili fried rice, firstly cook rice by steaming method and allow cooling. Heat oil in a wok and fry the chopped onions and sliced chilies until soft. Add the curry paste and fry until the oil separates from the mixture. Add finely diced pork pieces and fry until cooked. Add prawns (chopped into pieces if they are large). Fry for a minute or two longer until prawns turn pink and then add rice and toss thoroughly until coated with the curry mixture and heated through.

Push rice to sides of wok and pour the beaten eggs, seasoned with salt and pepper, into the center. Stir until eggs start to set and then mix through the rice tossing on high heat until eggs are cooked. Sprinkle fish sauce evenly over the rice and mix well and remove from heat. Stir in few spring onions through and garnish with fresh coriander leaves and chili flowers and serve hot.

The chili fried rice is popularly eaten either as an accompaniment to another dish or as a course by itself. To try this simple yet delicious recipe, do click on the below link for detailed recipe:

http://www.vahrehvah.com/Chili+Fried+Rice:2477

Tip: Use Thai jasmine rice for best tasting chili fried rice. You can also use ordinary long grain rice. Cook the rice before hand and cool it at room temperature. During frying the rice, if you see the rice is very dry you can add a bit of stock or water but do not make them too wet. If you are using freshly-cooked rice, lay it out in a large bowl uncovered and place in the refrigerator for several hours or overnight – this will dry it out enough to give you good-quality fried rice.

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