Thai Fried Rice | Christine Cushing

Making Fried Rice can feed meat lovers and vegetarians alike and is such a great way to use up any leftover, turkey, chicken, meat and veggies in your fridge. My version, tastes like a mashup of Phad Thai and Fried Rice. It also makes use of any Asian sauces you happen to have in your fridge like Thai curry paste, fish sauce or hot sauces. FULL RECIPE BELOW.

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RECIPE: THAI FRIED RICE

3 tbsp. olive oil or vegetable oil (45 ml)
2 eggs, whisked
1 Tbsp. grated or sliced ginger
2 green onions, thinly sliced
1 Thai chili, chopped
2 tbsp. Thai red curry paste, or to taste (25 ml)
1 lb lean ground beef (450 gm )
3 cups cooked cold long grain rice (750 ml)
¾ cup frozen peas (175 ml)
2 carrots, shredded
1 tbsp. Tamari soy sauce (15 ml)
juice of 1 lime
1 Tbsp. brown sugar (15 ml)
Splash fish sauce

Garnish:

1/3 cup ground peanuts (75 ml)
Handful of chopped cilantro, optional

Heat 1 Tbsp. oil in a wok or large sauté pan over high heat. When hot, add the whisked eggs and let set for about a minute. Toss gently and remove to plate .

Wipe out wok. Add more oil, add ginger, green onions and chopped Thai chilies. Toss for 1 minute just to soften. Add the ground beef and chili paste and stir fry for about 2 minutes, until meat is golden and cooked.

Add the brown sugar, cooked rice and soy sauce, breaking up the clumps. Continue to stir fry until heated through, about 2 minutes. Add more oil if need to stir fry rice, if pan looks dry. Add the peas, shredded carrot and stir fry another 1 minute. Add a splash of fish sauce, if desired and juice of 1 lime. Remove from heat.

Garnish with the, green onions, peanuts and cilantro. Serve immediately.

Serves 4

Connect with Chef Christine on social media:

Instagram:   / ccfearless  
Twitter:   / ccfearless  
Facebook:   / chefchristin.  .
Christine's Website: http://christinecushing.com/
Linkedin:   / christine-cushing  


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