The Everything Thai Cookbook Part 16

3. Add the chilies, scallions, green beans, carrots, and celery; stir-fry for 3 minutes.

4. Add the stock and bring to a boil; reduce heat and simmer for 5 minutes.

5. Add the tomatoes and simmer for an additional 2 minutes.

6. Add the "oyster" and soy sauces and turmeric. Season to taste with salt and pepper.

7. Stir in the lime zest, lime juice, brown sugar, and rice. Mix until combined.

Serves 46 Yes, this fried rice is vegetarian, but it's certainly not boring. It's chock full of flavorful veggies and gets a flavor boost from both lime juice and brown sugar, ingredients not too common in fried rice.

Chicken Fried Rice 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 medium onion, sliced medium head Chinese cabbage, coa.r.s.ely chopped 3 cups cooked long-grain white rice cup fish sauce cup dry sherry cup chicken stock 1 cup snow peas, trimmed and cut into bite-sized pieces 1 cup shredded, cooked chicken 2 eggs, beaten 1. In a large skillet or wok, heat the oil over medium-low heat. Add the garlic, ginger, and onion, and stir-fry for 5 minutes or until the onion becomes translucent.

2. Add the cabbage, increase the heat to medium, and stir-fry for 10 minutes.

3. Add the rice and stir-fry for 2 minutes.

4. Combine the fish sauce, sherry, and stock in a small bowl; add to the wok and stir to combine.

5. Add the snow peas and chicken; stir-fry for 2 minutes more.

6. Move the rice to the sides of the wok, forming a hole in the middle. Pour the eggs into the hole and cook for about 1 minute, stirring the eggs with a fork. Fold the cooked eggs into the fried rice.

[image]Serving Rice In Southeast Asia, baskets are lined with banana leaves or lettuce and used as serving dishes for rice.

Serves 46 Chicken and rice, comfort foods the world over, are combined here in a great tasting entreee. Cabbage and snow peas give the dish a little crunch and the aromatic garlic, ginger, and onion embolden the flavor.

Far East Fried Rice 2 tablespoons fish sauce 1 tablespoons rice vinegar 2 tablespoons sugar 2 tablespoons vegetable oil 2 eggs, beaten 1 bunch green onions, trimmed and thinly sliced 2 tablespoons minced garlic 1 teaspoon dried red chili pepper flakes 2 large carrots, peeled and coa.r.s.ely shredded 2 cups bean sprouts, trimmed if necessary 5 cups day-old long-grain white rice, clumps broken up cup chopped mint or cilantro leaves cup roasted peanuts, chopped 1. Combine the fish sauce, rice vinegar, and sugar in a small bowl; set aside.

2. In a wok or large skillet, heat the oil over medium-high heat. Add the eggs and stir-fry until scrambled.

3. Add the green onions, garlic, and pepper flakes and continue to stir-fry for 15 seconds or until fragrant.

4. Add the carrots and bean sprouts; stir-fry until the carrots begin to soften, about 2 minutes.

5. Add the rice and cook for 2 to 3 minutes or until heated through.

6. Stir in the fish sauce mixture and add the fried rice, tossing until evenly coated.

7. To serve, garnish the rice with chopped mint, or cilantro, and chopped peanuts.

Serves 46 This fried rice dish uses fish sauce, rice vinegar, and red pepper flakes to add spark. The recipe does not call for any meat, but if you have any left over by all means use it here!

Fried Rice with Tomatoes 3 tablespoons vegetable oil 1 whole boneless, skinless chicken breast, cut into bitesized pieces 1 clove garlic, minced 1 medium onion, slivered 2 eggs 4 cups cooked rice 1 tomato, cut into 810 wedges 1 green onion, trimmed and sliced 2 teaspoons soy sauce 1 teaspoon fish sauce 1 teaspoon sugar 1 teaspoon ground white pepper 1. In a large skillet or wok, heat the vegetable oil on medium-high. Add the chicken pieces and the garlic, and stir-fry 1 minute.

2. Add the onion and continue to stir-fry for an additional minute.

3. Break in the eggs, mixing well.

4. Stir in all the remaining ingredients; stir-fry for 2 more minutes.

5. Serve immediately.

[image]Storing Cooked Rice Cooked rice is very susceptible to spoilage. It should not be left at room temperature longer than it needs to be for serving, and should not be stored in the fridge for more than 3 days (in an airtight container). Rice can also be frozen in an airtight container for up to 6 months.

Serves 24 You don't see tomatoes used very often in Thai cooking, so they are definitely a surprise in this fried rice recipe. I like the color and the flavor they add to an otherwise basic dish.

Fried Rice with Chinese Olives 3 tablespoons vegetable oil 3 cloves garlic, minced cup ground pork or chicken 10 Chinese olives, pitted and chopped 3 cups day-old cooked rice Fish sauce (optional) Cuc.u.mber slices Lime wedges Chopped cilantro Hot sauce 1. Heat the oil in a wok or large skillet on medium. Add the garlic and stir-fry briefly. Add the pork and olives. Stir-fry until the pork is cooked through and any juices that have acc.u.mulated have cooked off.

2. Add the rice, breaking up any clumps, and stir-fry until the rice is hot. Adjust the saltiness with a bit of fish sauce if necessary.

3. Serve accompanied by cuc.u.mber slices, lime wedges, chopped cilantro, and hot sauce.

[image]Cilantro It is a proven fact that some people cannot stand the taste of cilantro-it is like an allergy of the tastebuds! If you or someone you're cooking for falls into this category, fresh parsley makes an acceptableo-if not dullo-subst.i.tute.

Serves 23 Here's another ingredient you probably don't a.s.sociate with Asian food - olives. Chinese olives are rather small and quite salty. They aren't the easiest thing to find: check a local Asian market.

Ginger Rice 2 tablespoons vegetable oil 1 (-inch) piece of gingerroot, peeled and thinly sliced 1 stalk lemongra.s.s, sliced into rings (tender inner portion only) 2-3 green onions, sliced into rings 1 red chili pepper, seeded and minced 1 cups long-grained rice Pinch of brown sugar Pinch of salt Juice of lime 2 cups water 1. In a medium-sized pot, heat the oil over medium heat. Add the gingerroot, lemongra.s.s, green onions, and chili pepper; sautee. for 2 to 3 minutes.

2. Add the rice, brown sugar, salt, and lime juice, and continue to sautee. for an additional 2 minutes. Add the water to the pot and bring to a boil.

3. Reduce the heat, cover with a tight-fitting lid, and simmer for 15 to 20 minutes, until the liquid is absorbed.

[image]Do Not Disturb As a general rule, do not stir simmering rice - as it causes the grains to break, resulting in a gummy end product.

Serves 46 It may take a few extra minutes to prep the flavoring agents in this rice side dish, but it's well worth the effort. I like it so much that sometimes I eat the leftovers for lunch without anything else Curried Rice 2 tablespoons vegetable oil cup finely chopped onion 1 cups long-grained rice 1 teaspoon curry powder 2 cups vegetable stock Salt to taste cup golden raisins (regular raisins can be subst.i.tuted) 2 teaspoons Mango Chutney (see recipe on page 274) 1. In a medium-sized pot, heat the oil over medium heat. Add the onions and sautee. for 2 minutes, until the onions are soft but not browned.

2. Add the rice and continue to sautee. for an additional 2 minutes. Add the curry powder and saute for 1 more minute.

3. Pour in the vegetable stock and season with salt. Bring to a boil, then reduce heat and cover. Simmer the rice for 15 to 20 minutes, stirring occasionally.

4. Add the raisins and the chutney. Continue to simmer for an additional 5 minutes or until tender.

[image]Chutney Convenience Chutneys are one of those few blessings that are almost better in preserved jar form. However, a good jarred chutney can be pricey, and it isn't so hard to make!

Serves 46 This rice dish s.h.i.+nes with the flavors of India. Curry powder, golden raisins, and mango chutney give the rice a slightly sweet, slightly spicy taste that works really well with grilled chicken.

Lemon Rice 1[image] cups water Pinch of salt cups water Pinch of salt 1 cup basmati rice, soaked in cold water for 30 minutes teaspoon turmeric 1 tablespoon vegetable oil 1 green chili pepper, seeded and minced cup cashew nuts, soaked in cold water for 5 minutes teaspoon mustard seed 8 fresh curry leaves Juice of lemon 1. In a medium-sized pan, bring the water to a boil. Add the salt, rice, and turmeric; reduce heat, cover, and simmer for 10 minutes. (At the end of the 10 minutes, the rice will have absorbed all of the liquid.) Remove from heat and let cool.

2. In a wok, heat the oil and stir-fry the chili pepper. Add the nuts, mustard seed, and curry leaves; continue to cook for an additional 30 seconds. Stir in the lemon juice. Add the cooled rice to the wok and toss until heated.

[image]Chili Safety The oils in chilies are very caustic. Wear gloves while you work with them and make sure not to touch your eyes.

Serves 24 Fresh curry leaves add a delightful flavor and aroma to this dish. The leaves are edible, but you will be chewing for a long time if you try.

Dill Rice 2 tablespoons vegetable oil 2 green cardamom pods 4 tablespoons chopped fresh dill 1 cup long-grained rice (such as Jasmine) 1 green chili pepper, seeded and minced Salt 1 cups water 1. In a medium-sized pot, heat the vegetable oil over medium heat. Add the cardamom pods and saute for 1 minute. Add the chili and sautee. briefly. Stir in the salt and the dill and cook for an additional 2 to 3 minutes. Add the rice and saute for 3 more minutes.

2. Stir in the water and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes or until the liquid has been absorbed.

3. Remove the cardamom pods and fluff the rice before serving.

Serves 24 I like to add fresh dill to everything, especially when it's growing like a weed in my garden. I throw it in soups, tuna or chicken salad, or use it as a green in a tossed salad.

Fragrant White Rice 2 tablespoons vegetable oil 10 fresh curry leaves 1 stalk lemongra.s.s, cut into thin rings (inner tender potion only) Zest of kaffir lime 2 mace blades 6 cloves 2 cups Jasmine rice 1 cups water 1 cups coconut milk Salt and freshly ground pepper to taste 1. In a medium-large saucepan, heat the oil on medium. Add the curry leaves and sautee. until you can begin to smell the aroma. Add the lime zest and the remaining spices and sautee. for an additional 2 to 3 minutes, stirring constantly.

2. Add the rice to the pot and stir to combine with the spice mixture. Add the water, coconut milk, and salt and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until the liquids have been absorbed. Adjust seasoning.

Serves 68 Fresh aromatic herbs and spices flavor this sublime side dish. The rice is cooked in a combination of coconut milk and water, which gives it a richer consistency than if it were only cooked with water.

Shrimp Rice 5 tablespoons dried shrimp, soaked in cold water for 10 minutes 2 red chili peppers, seeded, veined, and finely minced 1 medium to large onion, finely chopped 2 cloves garlic, finely chopped 5 tablespoons vegetable oil 4 tablespoons fish sauce 1 tablespoon lime juice Salt to taste 1 cups long-grained rice 1 stalk lemongra.s.s, halved and crushed (inner white potion only) 1 quart water 1. Make a shrimp paste by combining the dried shrimp, chili peppers, onion, and garlic in a blender or food processor and processing until smooth.

2. In a medium-sized saucepan, warm the oil over medium heat. Add the shrimp paste and cook for 3 to 4 minutes, stirring constantly.

3. Add the fish sauce, lime juice, and salt to the paste and stir until well blended; set aside.

4. Pour the rice into a large pot and place the lemongra.s.s on top. Add the water and bring to a boil; reduce heat, cover, and simmer for 15 minutes.

5. Remove the lemongra.s.s stalk and stir in the shrimp paste. Continue cooking for 5 to 10 minutes or until the rice is done.

Serves 46 This is not shrimp fried rice, but rather shrimp-flavored rice. In fact, there are no fresh shrimp in it at all. The rice gets its shrimp overtones from the combination of dried shrimp and fish sauce.

Flavorful Steamed Rice cup long-grained rice 2 cloves garlic, minced 1 teaspoon salt cup chicken or vegetable broth 1 tablespoon minced gingerroot 2 green onions, trimmed and thinly sliced 2 teaspoons lime juice 1 teaspoon fish sauce cup finely chopped cilantro 1. Bring a pot of water to a rolling boil. Add the rice, let the water return to a boil, and cook for 10 minutes. Drain in a sieve, rinse, and set aside. (Leave the rice in the sieve.) 2. Add 1 inch of water to the pot and bring to a boil. Set the sieve over the boiling water, cover it with a clean kitchen towel and a lid, and let steam for about 20 minutes. (Check occasionally, adding more water if necessary.) 3. Mash together the garlic and the salt to form a paste.

4. In a large bowl, combine the garlic paste, broth, gingerroot, green onions, lime juice, and fish sauce.

5. Add the steamed rice and toss until well combined. Let cool to room temperature.

6. Stir the cilantro into the rice.

Serves 24 This rice is prepared in a manner similar to that of glutinous or sticky rice, the result being a slightly softer, but not mushy, longgrained rice. The extra softening allows the flavoring agents to be better absorbed.

Fragrant Brown Rice 2 tablespoons vegetable oil 2 garlic cloves, minced 4 green onions, trimmed and thinly sliced 1 stalks celery, trimmed and thinly sliced 1 medium carrot, peeled and julienned 2 red chili peppers, seeded and minced 1 tablespoon finely chopped gingerroot 1[image] cups brown rice (white rice can be subst.i.tuted) cups brown rice (white rice can be subst.i.tuted) 45 cups vegetable stock 1 kaffir lime leaf or 2 (2-inch-long, -inch-wide) pieces of lime zest 1 tablespoon lime juice Salt and freshly ground pepper to taste 1. In a medium to large saucepan, heat the vegetable oil on medium. Add the garlic and green onions, and cook for 2 minutes. Add the celery, carrots, chilies, and ginger, and cook for an additional 2 minutes.

2. Add the rice and stir until well combined. Add half of the vegetable stock, the kaffir lime leaf, lime juice, and salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 45 to 50 minutes, adding additional stock as needed.

Serves 46 Just because this dish is extra healthy, that doesn't mean it doesn't taste terrific. Brown rice is more nutritious than white because the nutrientrich outer layer is not rubbed off in the polis.h.i.+ng process.

[image]Desserts

Sweet Sticky Rice

Tropical Coconut Rice

Sticky Rice with Coconut Cream Sauce

Pineapple Rice

Crispy Crepes with Fresh Fruit

Tropical Fruit with Ginger Creeme Anglaise

Fresh Oranges in Rose Water

Banana Coconut Soup