Thai Shrimp Fried Rice - A step by step recipe from a cooking school in Thailand. Thai Rice with Vegetables: Ingredients and Recipe Thai Fried Rice

Surprising your family and friends with an exotic dish without leaving your home is not difficult at all. At the same time, you can cook it yourself and from familiar products. In Thailand, dishes are often prepared that surprise Europeans with an unusual combination of familiar ingredients. Thai Fried Rice with Egg is the perfect introduction to Asian cuisine. The finished dish is a bit like rice with vegetables, but it has a rich taste and color.

Ingredients for Thai Fried Rice:

1. long-grain rice - 100 g (0.5 cup);
2. water - 200 ml (1 glass);
3. egg - 1 piece;
4. soy sauce - 50 ml (0.25 cups);
5. sweet bell pepper - 50 g (0.5 pieces);
6. vegetable oil - 40 ml (0.25 cups);
7. garlic - 1 large clove;
8. ginger, fresh herbs;
9. red pepper, salt, curry.

Roasting time: 10-15 minutes.

Cooking time: 10-15 minutes.

Total time: 20-30 minutes.

Quantity: 2 servings.

We offer to cook fried rice with an egg according to a simple recipe with a photo.

• We sort the rice, wash it in several waters.

Advice. Thai rice is best cooked from long-grain varieties.

• Fill the container with rice groats with clean water and cook over low heat until the moisture has completely evaporated.

Advice. Grains can be boiled in advance.

• Peel the garlic and cut into thin slices.
• Heat up the pan and fry the garlic pieces for 1-2 minutes until golden brown.

Advice. The garlic must be constantly stirred so that it does not burn.

• Wash pepper, remove seeds, cut into cubes.
• We remove the fried garlic from the pan, and in fragrant garlic oil we need to fry the pieces of bell pepper.
• We wash the greens, finely chop and add to fry to the bright pepper.

• After 2-3 minutes, add ginger.

Advice. 1-2 cm of peeled ginger root can be finely grated or add ⅓ teaspoon of dried ginger.

• Lightly beat the egg and pour it into the hot skillet in a thin stream. The mixture is vigorously stirred for 2-3 minutes.

• We spread the boiled cereals in a pan and mix with the already fried ingredients.

• Add soy sauce, curry, pepper, mix and leave the dish to simmer for 5-6 minutes.

Advice. Soy sauce is salty, so add salt very carefully.

• We spread our rice, fried with an egg, in a stylized dish or a neat slide and invite relatives to taste a Thai dish.

Advice. You can serve fried rice with chicken or as an independent dish.

shrimp rice recipe

Asian dishes are not only always freshly prepared, but also healthy. They use a lot of herbs and vegetables. Dishes with seafood, shrimp are subjected to minimal heat treatment.

How to cook rice with shrimp, we also considered in this

Required Ingredients:

• boiled rice - 200 g (1 cup);
• raw shrimp - 200 g;
• egg - 1 piece;
• tomato - 50 g (1 small fruit);
• onion - 50 g (1 small onion);
• carrots - 50 g (1 small root vegetable);
• garlic - 1 large tooth;
• an ear of young corn - 1 piece;
• sunflower oil - 50 ml;
• soy sauce - 40 ml;
• fish sauce - 20 ml;
• sugar - 10 g

Roasting time: 7-10 minutes.

Cooking time: 4-5 minutes.

Total time: 15-20 minutes.

Quantity: 2 servings.

How to make Fried Rice with Shrimp and Egg:

• We clean and wash vegetables.
• Cut the cob of corn and carrots into circles 0.5 cm wide.
• Onion and tomato cut into cubes.
• Finely chop the garlic.
• Stir the egg in a separate bowl.
• Heat up a frying pan with oil and fry the chopped garlic on it for no more than 1 minute.

Advice. Cooking over high heat.

• Put the shrimp in the pan and fry for 1-2 minutes, stirring constantly.

Advice. To prevent the shrimp meat from becoming rubbery, cook everything quickly, stirring regularly.

• Pour the egg mass into the pan and mix vigorously again.

Advice. The ingredients must be mixed with a silicone or wooden spatula.

• Pour chopped vegetables, add fish and soy sauces, sugar.
• Add boiled cereals to the mixture of vegetables and eggs. Break up all the lumps with a spatula and mix the ingredients.
• Put in a bowl, slightly compact and turn on a flat plate.
• Serve hot Thai fried rice with egg and shrimp.

Bored of standard meals? This is a great opportunity to get acquainted with Thai cuisine, the recipes of which surprise and sometimes even frighten with an unusual set of products. At the same time, the final dish, prepared with an extravagant combination of ingredients, somehow miraculously always turns out to be consistently tasty. For the first acquaintance with Asian cuisine, we recommend trying Thai fried rice. This dish will not confuse you with a specific and super-original selection of ingredients: everything here is quite simple and understandable even for conservatives in culinary passions.

Ingredients:

• rice - 100 g;
• soy sauce - 3-4 tbsp. spoons;
• shrimp - 100 g;
• bell pepper - ½ pcs.;
• ginger root - about 1 cm;
• green onions - a few feathers;
• garlic - 1 clove;
• egg - 1 pc.;
• vegetable oil - 2-3 tbsp. spoons;
• parsley or cilantro - a few branches;
• hot red pepper (ground) - to taste;
• salt - to taste.

thai fried rice recipe

How to cook rice with vegetables and shrimp

1. You can use both long-grain and round-grain rice for this recipe. Rice grains are thoroughly washed, and then pour 200 ml of drinking water. Boil over low heat with a tightly closed lid until the moisture has completely evaporated.
   
2. While the rice is cooking, let's move on to other ingredients. Mash the peeled garlic cloves with a knife. Bulgarian pepper, removing seeds and internal partitions, cut into cubes.
   
3. Fry the garlic in oil until a ruddy hue is formed, and then remove it from the pan (the vegetable oil has already been saturated with garlic aroma, so dehydrated garlic is no longer useful to us). We fry a bright cut of bell pepper in fragrant oil over moderate heat.
   
4. As soon as the pepper slices become golden in color, put finely chopped green onions into the pan, as well as ginger, peeled and grated with small chips.
   
5. Next, add the raw egg, continuing to fry the mixture for another 1-2 minutes, stirring occasionally.
   
6. We send ready-made rice to a pan with fried slices of pepper, onion and egg. Then pour the ingredients with soy sauce.
   
7. Sprinkle the almost finished dish with hot ground pepper, mix everything thoroughly. We take a sample, salt if necessary.
   
8. We clean the shrimps (if desired, you can leave the tails to emphasize the exoticism of the dish). We spread seafood in Thai fried rice. Mix everything gently, keep on fire for literally another 1-2 minutes (until the seafood is ready).
   
9. Distribute freshly cooked rice with Thai shrimp in deep containers. After decorating the dish with parsley leaves or cilantro, serve.
   If your acquaintance with Asian cuisine was successful, we suggest trying a more original and exotic dish -

Second phase- Add beaten eggs and fry, stirring constantly. When eggs are cooked, set aside. You can simply add eggs to the chicken and fry in one pan. And you can do it all separately.

Third stage - Pour the boiled rice into the chicken, add the eggs and stir the contents of the pan vigorously for about 1 minute.

Then add soy sauce, fish sauce, onion and also, stirring the rice, fry for about 1 minute. Salt, pepper, sugar can be added to taste.

When the Thai fried rice is ready, remove the pan from the heat, pour into a mold and put on a plate, and garnish with cucumber slices, tomato, herbs and half a lime. Sometimes you can still find an option when a heavily fried egg is placed on top.

It must be remembered that Thai rice with chicken should not turn out dry, overcooked, so do not overdo it and do not forget that you need to cook constantly stirring over medium heat.

Lime juice can be poured over ready-made rice and mixed, then the dish will have a special sour taste.

By analogy, you can cook Thai rice with chicken with other ingredients.

If you cook Thai fried rice with shrimp, you will need to select about 6 pieces of medium-sized shrimp, after cleaning them. There is no need to cook them, the shrimp can be thrown into the pan raw.

Bon Appetit!

See the recipe for the dish with a photo below.

Today I want to share a recipe for one of my favorite Thai dishes - this is fried rice or khao pad (the name is in Thai). The literal translation of the name of the dish sounds like this: rice ( cao) fried ( pad). Usually Thais cook fried rice with meat (chicken, pork, sausages) or seafood, there are also vegetarian options.

Our today's recipe will be just vegetarian. Juicy, crunchy vegetables, tender jasmine rice, sauces and seasonings - all this is harmoniously combined in kao pada. There was already one on my blog. The dish is prepared in a matter of minutes due to the fact that we will have pre-boiled rice.

Ready-made fried rice with vegetables is a bit reminiscent, but the abundance of vegetables and unusual seasonings make khao pad a completely unique dish. By the way, if you want a delicious pilaf, so that you lick your fingers, try the recipe for pilaf in pots, it is very easy to cook!

Vegetarian Fried Rice Recipe

For 1 serving of kao pad you need 50 grams of rice. We cook it in a rice cooker or slow cooker, so it will certainly turn out crumbly. You can boil rice in the traditional way on the stove. Be sure to add an egg and fresh vegetables to fried rice. For 1 serving of the dish - 1 egg. Vegetables can be any, be sure to put onion, garlic, chili pepper, tomato, other vegetables to taste.

Fried Rice Ingredients - Eggs, Tofu and Vegetables

For 2 servings of ready-made kao pad you need to take:

• 100 g of rice (it is better to take the jasmine variety);
• 2 eggs;
• vegetable oil for frying ~ 2 tablespoons;
• 1-2 small tomatoes;
• 1/3 onion;
• 2 cloves of garlic;
• 1 chili pepper;
• 1 handful chopped fresh vegetables (I have broccoli, carrots, pumpkin)
• 50 g tofu;
• fish sauce 2-3 tablespoons;
• crushed peanuts 2 tsp;
• lime juice 2 tablespoons;
• coconut sugar 1 tsp;
• for serving green onions or fresh cilantro.

In Thai cuisine, the combination of several flavors in one dish is key. Here we combine salty taste (fish sauce) with hot (chili), sour (lime juice) and sweet (coconut sugar).

So, boil rice in any convenient way. Heat up vegetable oil in a frying pan. For cooking Asian dishes, it is better to use a wok and a gas stove.

Crush the garlic with the edge of a knife and fry together with the onion cut into half rings for 1 minute, add the chili (optional) and pieces of vegetables. Break the raw eggs into a mug and lightly stir with a fork. Pour the egg mixture into the pan and fry, stirring with vegetables. Add fish sauce and coconut sugar.

Add diced tofu and boiled rice. Fry over high heat for 3 minutes, stirring constantly and without closing the lid. The total cooking time of the dish is 7-8 minutes. Vegetables should remain crispy.

Serve fried rice to the table immediately, serving with crushed peanuts, fresh cilantro, green onion feathers and lime juice. In Thailand, this dish is also served with fresh sliced ​​cucumbers and soy sprouts. Bon Appetit!

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Thai fried rice

When we happen to spend a vacation in Thailand, this dish is among the first ones that we certainly order, since it is available in any cafe. It seems that he does not have a clear recipe, each cook adds what comes to hand from vegetables, herbs, spices. As a rule, he does not forget to add rice and the meat that was stated on the menu (they always write not just “fried rice”, but “fried rice with shrimp”, “fried rice with chicken”). But, despite this, the overall impression of it: spicy, spicy, with sweet pink huge shrimp, pieces of greenery is always magical. And when you cook it no longer on vacation, but at home, on a cold winter evening, it seems that the air begins to smell a little of pineapples and the ocean.

Despite the hearty ingredients and spiciness, fried rice is a great dish for the heat. Drink it well with very cold drinks. In Thailand, it is served with cold unsweetened green tea, iced juice or a shake. But lingonberry juice, cold compote of dried apples, and Czech beer will make a good international company with fried rice. True, if you overdid it with spices, it is better to drink kefir or a banana shake - a drink that has milk. It's both delicious and one sip brings relief after a serving of red pepper is better than a liter of ice water.

RICE
240 g rice (I took round), 360 g water

FRIED MIXTURE
1 chicken breast (or 200-300 g of other meat), 15-20 large shrimp - this is about 300 g of tails or a pound with heads, a piece of leek, 1 small onion, 1 small carrot, 1 stalk of celery, 1 small sweet pepper or half a large one, 2-3 eggs, greens (the only greens that are sold there, and we have it, is cilantro, so with it the smell turns out to be native, real; with dill it’s delicious, of course, but it doesn’t smell very much from that opera)
30 g butter and 100-150 ml stock, or just 60-70 g butter
Note: shrimp must be taken RAW! Boiled-frozen ones are not suitable here, it is better to exclude shrimp altogether than take boiled-ice creams. Yes, I know that tiger prawns have not been caught in ponds near Moscow lately, but you can buy ice cream at the market. Raw-frozen from boiled-frozen is easy to distinguish: boiled pink, raw gray-green.

SPICES
1-2 garlic cloves, fresh or pickled ginger, curry, red pepper, soy sauce

Despite the huge list of ingredients, fried rice is made quite quickly. The main thing is to do everything in a logical sequence. For example, do not peel shrimp before rice is placed. And then the whole cooking will take 30-40 minutes, and the food will eventually turn out for a whole crowd of little fire-eaters.

So the first thing to do is cook the rice. If I don’t particularly insist on salads with rice: you are used to boiling a glass of cereal in 2 liters of water, and then rinsing it, for God’s sake, do as you are accustomed to. But here - rice should be cooked only according to oriental technology, as for sushi. Otherwise, you will get not Thai fried rice, but rice porridge with shrimp and scrambled eggs.

Rice should be very well - in 7-10 waters - rinse, then pour the right amount of water. The main proportion: for 200 g of rice - 300 g of water, push off from it. It is better to pour boiling water, save time. Do not add salt, do not add oil, only rice, water and a saucepan, and when it boils, there is also a tight lid. Let it boil on a quiet fire for 13 minutes, then turn it off and do not remove the lid for another 10 minutes.

While the rice is cooking, you need to do the rest of the ingredients. First of all, chicken. Remove the meat from the bones, pour the bones with water, salt and let the broth boil, it will also come in handy later. And cut the meat into small pieces. If you don’t have chicken, but some other meat - pay attention to the fact that it should be fast-cooking, like chicken - or you need to fry it earlier so that it has time to become soft. By the way, you can get by with one type of meat or some shrimp.

The next item will be shrimp. In fact, of course, it would be right to take half a kilo of shrimp or even more, and not take chicken at all, since we are preparing fried rice with SHRIMP. But, firstly, this way we will immediately learn how to cook as many as three dishes instead of one: fried rice with shrimp, fried rice with chicken and fried rice with chicken and shrimp. And secondly, it’s too low-budget to cook only shrimp in the middle lane, but I want pieces of meat to come across more often in rice.

So, we clean the shrimp (there is a detailed photo report on this topic). If the shrimp are whole, we tear off everything except the fleshy tail and throw it away. We clean the tails from the shell (the shell is soft, like paper, you don’t even need a knife, you can handle it with your hands). And in Thailand, the last link is left at the very tail: it is very convenient to take a shrimp and eat meat for it. Then we cut each tail in half lengthwise, remove the black veins. Next, the shrimp are stacked on a plate and wait in the wings.

Then you need to chop all the vegetables. In general, it doesn’t matter which way, but I usually cut onions into thin half-rings, leeks - into strips, peppers and celery - as needed. Carrot rub on a grater for Korean carrots. Grated on an ordinary grater, it looks too Russian, one does not raise a hand to put it in an Asian dish. And to cut with a knife into thin straws, patience and time are usually not enough.

Now we need to add the eggs. Quickly beat them into the chicken-vegetable mixture and quickly, quickly begin to stir. The goal is to get small pieces of omelet that come across here and there between vegetables. We don’t need a homogeneous egg-vegetable puree or pieces of fried eggs. You can do it a little differently - move the vegetable mixture to the side and fry the egg porridge in a free corner of the pan, stirring quickly, and then mix it with everything else.

When everything except the shrimp and rice is fried, it's time for the spices. I poured a teaspoon of red hot pepper, the same spoonful of curry. It wasn't spicy, but that's for my taste. Mom delicately ate this rice literally grain by grain, washing down each glass of fruit drink, eating fresh cucumbers and everything that came to hand. And dad sprinkled his plate with another teaspoon of this pepper and sarcastically asked why I took it that Thai cuisine is spicy. But this is all because I had already run out of hot pepper from Thailand, and I poured our Russian red pepper. Never mind, I’ll go to Thailand again, I’ll bring a local one - it’s enough on the tip of a knife for a frying pan so that dad understands why.

After the spices, you need to add rice. If you, like me, took a round one, it now lies in a rather dense lump in the pan. Do not knead it, just take a fork or a wooden stick and loosen it. Everything can be poured into the pan. A long one will fall apart.

Why couldn't it have been more fluffy long rice? Firstly, I like its taste less, it is dry, and round rice is tender. Secondly, in Thailand, I often came across fried rice made from round rice. Thirdly, long rice evokes associations with pilaf and the oriental bazaar, and I want associations with the ocean and vacation from fried rice. But if you have other personal associations or a strategic supply of real Asian rice under your bed, no problem.

We cooked rice without salt, so pour it with soy sauce. Then you need to add either half a glass of broth (remember, we set chicken bones to boil? Did you forget to turn them off 10-15 minutes ago? Then you have a whole saucepan of excellent broth. And if you forgot, then you have a plate perfectly washed with broth), or another piece of butter. The second option is more similar to what is sold in Thai cafes, but the first one will be easier for the waist.

Shrimps and ginger are the last ones in the pan (if it is young pickled, like mine; fresh is added earlier, with herbs). Shrimp should be slightly salted or poured with soy sauce before being sent to the pan. Mix with rice, trying to dig all the shrimp into it as deep as possible. After that, they need literally 30 seconds to turn pink - which means they are ready and you can put rice on plates, pour shake or fruit drink into glasses and call everyone to the table.

P.S. For those who are worried that 30 seconds of thermal processing of shrimp is very little. I have tried adding the shrimp before the rice, but by the time the rice gets involved, while you add more spices, it takes too long and by the time the dish is served on the plates, the shrimp are overheated and somewhat rubbery. And when you add them last, you stop exactly when they are ready. And if even a little earlier, they calmly reach readiness in hot rice.

20.11.2009

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