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Fried Rice -
In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. Often, the Thais like their fried rice with fried egg. If you like fried rice with fried egg asked for 'kao pad kai dow'. The most popular fried rice is crab fried rice. Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper give the flavors a clean, rounded finish.

Servings:
2
Prep Time:
 15 min
Total Time: 30 minutes
       Ingredients How to?

  •  1 cup cooked rice
  •  sliced cucumber
  • 1 teaspoons fish sauce
  •  pinch ground pepper
  •  2 teaspoons Mushroom Soy Sauce
  •  3 tablespoon vegetable oil
  •  3 Thai chili pepper Optional
  •  2 sprigs chopped cilantro Optional
  •  1 lime Optional
  •  1/2 chopped onion Optional
  •  1/3 cup pork Optional
  •  2 cloves minced garlic Optional
  •  1 green onion Optional
  •  2 eggs Optional

    Tips and Techniques: Making great fried rice requires a number of tricks: - A wok - it is the best tool for fried rice. Only stir as much as necessary and be gentle with the rice. Cook you rice with 10-15% less water. Use ground white pepper & Lime. You'll be surprised how much flavor the ground pepper and lime can bring to fried rice. If you are having fried rice with fried egg, start off with frying the egg first. That way, you don't have to clean the wok before working with fried rice.
 
  •  Fried Egg: This type of fried egg has crispy egg white. Add a good amount of oil into the wok. When the oil is hot, crack and drop the egg into it. Tilt the wok to one side and splash the hot oil onto the egg. When the bottom is brown, flip the egg over. When the egg is all golden brown, remove and set aside.
  •  Fried Rice: Heat is the key ingredient in making a great fried rice. Heat up your wok until it's pretty hot. You'll need to work quickly with the hot wok. Have all your ingredients ready.
  •  When the wok is extremely hot (smoking hot), pour in the oil and garlic. Stir quickly. Add any uncooked meat. (If you have cooked meat, add after the rice.) If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your wok is not hot enough. Turn up the heat or cook the meat longer until there is no juice coming out.
  •  If your rice is cold, heat up the rice in microwave. Cold rice will cool down the wok. Fluff the rice into individual grains. Add the rice and stir to mix.
  • Sprinkle the fish sauce and soy sauce and stir to mix again. Now the rice is coated with flavors. Add all the vegetables, except for green onion. Stir.
  •  Push the rice aside and make room for the egg. Add the egg and scramble the egg until the egg is all cooked.
  •  Add the green onion and sprinkle white pepper and stir. Turn off the heat. Set the rice on a serving plate. Sprinkle ground pepper and cilantro on top of the fried rice.
  •  Serve hot with a wedge of lime, sliced cucumber, whole green onion and chili fish sauce.
     
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