food for thought

by michelle

thai fried rice

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Left-over rice in the fridge and holy basil in the garden inspired this fragrant dish.


The 3-4 cups of rice for this dish are best cooked ahead and refrigerated – left-overs are perfect. To prepare the rest of the ingredients cut 3 chicken thighs into small pieces, cut 1 or 2 carrots into small pieces, finely mince 3 cloves of garlic, slice a red pepper and 1 or 2 red chillies, chop the stems of a bunch of water spinach (kang kung) into short pieces, chop an onion, finely slice 2-3 spring onions, wash and pick 1 cup of holy basil leaves and lightly beat 3 eggs. For the flavouring combine 1 tablespoon of oyster sauce with 1-2 tablespoons of Thai fish sauce and a liberal sprinkling of ground white pepper. When you are ready to cook, heat a few tablespoons of water in a wok and pre-cook the carrots a little then set aside. Discard the water and heat some oil in the wok. Cook the chicken and set it aside. Add more oil if necessary and when hot add the garlic briefly then the carrots, pepper, chillies and water spinach stems. After a couple of minutes add the onion then shortly afterwards the rice. Return the chicken to the wok and stir everything well to combine, making sure the rice separates and everything is heated through. Make a well in the centre of the rice, pour in a little more oil and add the eggs. Allow them to set before covering them and mixing then through the rice. Finally add the flavouring, the spring onions and the holy basil. Remove from the heat and continue to mix until everything is well combined. Serve with a squeeze of fresh lime juice.


For a refreshing green salad, wash and chop the water spinach leaves and combine them with a finely sliced spring onion, a finely minced green chilli, ½ a cup each of chopped coriander (cilantro) and Vietnamese mint and ½ a cup of chopped peanuts. For the dressing combine 3 teaspoons of Thai fish sauce, 3 teaspoons of sugar, the juice of a lime, a finely minced clove of garlic and a generous grinding of black pepper.


Written by michelle picker

May 5, 2014 at 5:59 am

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