Posts Tagged‘fried rice’

Need leftover rice in a hurry?

by KitchenRebel on September 7, 2013

3,989 Comments

Day old or left over rice works best for fried rice and many other rice dishes. If you don’t have any on hand, cook rice and spread out on a cookie sheet pan or tray and put in the freezer for about 30 mins.

Thai Fried Rice

by KitchenRebel on April 29, 2013

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I love Thai Food. I could eat Thai Food everyday. Everyday. I believe red curry is a magic potion. I wonder if it’s a genetic predisposition or something. My mother was Malaysian.

This was supposed to be Pineapple fried rice, but I didn’t have pineapple or cashews. So I just omitted them.
I did add raisins, which I absolutely hate. I don’t eat raisins. I pick them out of things. Raisins are the reason I have trust issues. Looking like chocolate chips in pastry or cake and just turning out to be chips of disappointment. Bits of disappointment in my bliss. Like life saying,”Fuck you, no chocolate for you today.” Sorry, did I mention that I am not fond of raisins?

Well forget everything I just told you about raisins, they work just perfectly in this rice dish.  A real treat. No disappointments here.  Just perfect little slightly sweet moments.

Kitchen Rebel and Raisins Relationship Status: It’s Complicated.

I love the curry seasonings in Thai Fried rice. I used Panang Curry paste for this one because I love the fragrant lemongrass, coconut curry flavours. Left over or day old rice always works best for fried rice. If you don’t have any you can ‘make’ some, simply put cook rice, spread onto cookie sheet, once its cool put it in the freezer for 30-40 minutes.

Ingredients

1/2 onion, sliced (or 2-3 shallots)
2-3 garlic cloves, sliced
1 red pepper, diced
1 carrot, sliced (optional)
1 egg , lightly beaten (I used an extra egg because I just love the  eggy bits in the rice)
3 tablespoons chicken or veg stock. Use water if you don’t have stock. Do NOT use store bought!
3 tablespoons fish sauce
1 tablespoon curry paste ( I used Panang curry paste)
1 teaspoon brown sugar
1/2 cup cashews
3 cups cooked rice (preferably a day old)
1 cup pineapple, cut into bite sized pieces
1 cup shrimp, cooked
1/4 cup peas
2-3 tbsp raisins
2 green onions, sliced
1/4 cup cilantro, chopped
2-3 tbsp oil for stir frying. I used sesame oil.

Directions

  1. Heat oil in pan or wok
  2. Add onions, garlic, red pepper and stir-fry for about a minute until fragrant
  3. Add egg and stir-fry for a minute.
  4. Add curry paste, fish sauce, chicken stock or water and sugar. Stir-fry for about a minute
  5. Add Cashews, sliced carrots (or other veg if using), stir-fry for 30 seconds
  6. Add rice, shrimp, peas and raisins. Stir-fry for 2-3 mins.
  7. Remove from heat and serve. Garnish with chopped green onions and cilantro

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