Thai Fried Rice

Thai Fried Rice takes about 1 hour and 45 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 422 calories, 19g of protein, and 15g of fat per serving. For $1.85 per serving, you get a main course that serves 4. Several people really liked this Chinese dish. 941 person were impressed by this recipe. Head to the store and pick up canolan oil, lime, jasmine rice, and a few other things to make it today. It is brought to you by Eating Well. Overall, this recipe earns a solid spoonacular score of 74%. If you like this recipe, you might also like recipes such as Thai Star Thai Fried Rice, Thai Fried Rice, and Thai Fried Rice.

Servings: 4

Preparation duration: 70 minutes

Cooking duration: 35 minutes

 

Ingredients:

3 tablespoons peanut oil or canola oil, divided

1/2 cup whole cilantro leaves

1/2 medium cucumber, sliced

2 tablespoons fish sauce (see Tip)

2 tablespoons minced garlic

1 1/4 cups brown or white jasmine rice

1 lime, cut into wedges

2 cups chopped mushrooms

8 ounces boneless pork chop (about 1 chop), trimmed

2 scallions, cut into 1/2-inch pieces

Water (2 1/2 or 2 cups)

Equipment:

sauce pan

baking sheet

wok

frying pan

slotted spoon

Cooking instruction summary:

Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes. Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick. Place a large flat-bottom carbon-steel wok over high heat. Add 2 tablespoons oil and swirl to coat the pan, add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes. Remove the pork with a slotted spoon to a clean plate. Add the remaining 1 tablespoon oil to the wok. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes. Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute. Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds. Transfer the fried rice to a platter. Garnish with cilantro leaves, lime wedges and cucumber slices.

 

Step by step:


1. Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white).

2. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes.

3. Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick.

4. Place a large flat-bottom carbon-steel wok over high heat.

5. Add 2 tablespoons oil and swirl to coat the pan, add garlic. Cook, stirring, until just starting to change color, about 20 seconds.

6. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes.

7. Remove the pork with a slotted spoon to a clean plate.

8. Add the remaining 1 tablespoon oil to the wok.

9. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes.

10. Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute.

11. Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds.

12. Transfer the fried rice to a platter.

13. Garnish with cilantro leaves, lime wedges and cucumber slices.


Nutrition Information:

Quickview
421k Calories
18g Protein
15g Total Fat
52g Carbs
14% Health Score
Limit These
Calories
421k
21%

Fat
15g
23%

  Saturated Fat
2g
14%

Carbohydrates
52g
17%

  Sugar
2g
2%

Cholesterol
37mg
13%

Sodium
742mg
32%

Get Enough Of These
Protein
18g
38%

Selenium
33µg
48%

Manganese
0.78mg
39%

Vitamin B3
7mg
38%

Vitamin B6
0.67mg
33%

Vitamin B1
0.48mg
32%

Vitamin K
28µg
27%

Phosphorus
254mg
25%

Vitamin B2
0.35mg
21%

Vitamin B5
1mg
19%

Copper
0.37mg
18%

Potassium
550mg
16%

Vitamin E
2mg
14%

Magnesium
56mg
14%

Zinc
1mg
13%

Vitamin C
9mg
12%

Fiber
2g
9%

Iron
1mg
8%

Folate
27µg
7%

Vitamin B12
0.36µg
6%

Calcium
47mg
5%

Vitamin A
224IU
5%

Vitamin D
0.32µg
2%

covered percent of daily need
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Related Videos:

Thai Chicken Fried Rice | Restaurant Thai Fried Rice | Main Course Party Recipe | Tarika

 

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Food Trivia

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