It's fair to say that my fried rice intake has gone up since we moved to Thailand. Actually I can't remember making or eating it more than a handful of times back home. Apparently I'm now making up for lost time as it has become one of our staple dinners.
Food taster no.1 thinks this is the best fried rice we've made. I obviously can't compete with our favourite street stall but for those of you who don't have the luxury of buying a 30 baht Khao Phat from a Thai woman with a magic wok, this is a cheap and easy alternative.
We actually ate this for breakfast but if that's too weird for you then it would make a perfect lunch or add a bit of veg for a filling dinner. It's just a simple fried rice wrapped in an omelette and it's not exactly pretty but wrapping anything in egg makes me pretty excited so I thought I'd share it.
Ingredients
white rice*
1 onion - half finely chopped and half sliced
3 tomatoes, roughly chopped
5 eggs
2 tablespoons peanuts
3 fresh chillies
4 peeled garlic cloves
juice of 2 limes
1/2 tsp black peppercorns
1 tablespoon of fish sauce
2 teaspoon sugar
vegetable oil
*I never measure my rice and invariably make either too much or too little but 100g or 1/2 cup should be enough for two.
Recipe - serves 2
Boil the rice but remove from the pan when it is slightly underdone and still has a bite. Drain the excess water and set to one side.
Throw the chillies, peppercorns and garlic into a mortar and pestle away until they have broken down to a paste. Add the finely chopped onions and pound away until you have a good paste.
Crack one egg into a cup and whisk with a fork so that the yolk and white are well mixed. Add the lime juice to the cup and set aside.
Heat a couple to tablespoons of oil in a non-stick saucepan or wok. Once it's nice and hot, add the fish sauce and chuck in the sliced onions and the pounded onion, garlic and chilli mixture. Fry until the onions start to go translucent, tossing the mixture around with a spoon or spatula as it cooks. Add the tomatoes and cook for a little longer.
Add the egg mixture to the pan and stir frantically! Once the egg starts to cook throw in your rice and give everything a good shake so that it's well mixed. Add the sugar and the rest of the lime juice and fry the rice for a few minutes, tossing and stirring constantly.
Once your rice is nicely browned and has a sticky texture add the peanuts, mix and then tip the fried rice into a large bowl and cover so that it stays warm.
Whisk two eggs together and add a few drops of milk or water to loosen the mixture. Heat oil in a saucepan, making sure the oil covers the whole surface of the pan. Pour the egg mixture into the pan so that it forms a thin layer covering the entire pan. Once the omelette has cooked through, take the saucepan off the heat. Place half of your fried rice in the middle of the omelette and use a fish slice the fold the outside of the omelette over the fried rice. (I did this in four so that it ended up a a square - don't worry if the sides don't quite meet, that just means you have plenty of rice for your dinner!)
Slide the omelette onto a plate and then repeat for your second parcel :)
juice of 2 limes
1/2 tsp black peppercorns
1 tablespoon of fish sauce
2 teaspoon sugar
vegetable oil
*I never measure my rice and invariably make either too much or too little but 100g or 1/2 cup should be enough for two.
Recipe - serves 2
Boil the rice but remove from the pan when it is slightly underdone and still has a bite. Drain the excess water and set to one side.
Throw the chillies, peppercorns and garlic into a mortar and pestle away until they have broken down to a paste. Add the finely chopped onions and pound away until you have a good paste.
Crack one egg into a cup and whisk with a fork so that the yolk and white are well mixed. Add the lime juice to the cup and set aside.
Heat a couple to tablespoons of oil in a non-stick saucepan or wok. Once it's nice and hot, add the fish sauce and chuck in the sliced onions and the pounded onion, garlic and chilli mixture. Fry until the onions start to go translucent, tossing the mixture around with a spoon or spatula as it cooks. Add the tomatoes and cook for a little longer.
Add the egg mixture to the pan and stir frantically! Once the egg starts to cook throw in your rice and give everything a good shake so that it's well mixed. Add the sugar and the rest of the lime juice and fry the rice for a few minutes, tossing and stirring constantly.
Once your rice is nicely browned and has a sticky texture add the peanuts, mix and then tip the fried rice into a large bowl and cover so that it stays warm.
Whisk two eggs together and add a few drops of milk or water to loosen the mixture. Heat oil in a saucepan, making sure the oil covers the whole surface of the pan. Pour the egg mixture into the pan so that it forms a thin layer covering the entire pan. Once the omelette has cooked through, take the saucepan off the heat. Place half of your fried rice in the middle of the omelette and use a fish slice the fold the outside of the omelette over the fried rice. (I did this in four so that it ended up a a square - don't worry if the sides don't quite meet, that just means you have plenty of rice for your dinner!)
Slide the omelette onto a plate and then repeat for your second parcel :)
I'm linking this up to #CookBlogShare over at www.supergoldenbakes.com and #RecipeoftheWeek over at www.amummytoo.co.uk/
That's a great idea! Would be great to have something filling and different for breakfast – and this is definitely both! Thanks for linking to #CookBlogShare
ReplyDeleteThanks Lucy, I used to be a cereal or toast and eggs kinda girl but since moving out here I'll have anything for brekkie and this really sets you up for the day!
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