For some reason, I find myself making this on Saturday evenings. Maybe that’s because there are apt to be leftovers (like rice) from the week, and a trip to Bob’s seafood that morning. It’s very light and refreshing compared to the fried rice that comes tightly packed into one of those little handled carry-out containers.
Like all fried rice recipes, this one can be varied by what you have on hand, using other kinds of meat, seafood and vegetables. The chiles are optional. Exact measurements are given as a guide only; if you have more rice, for instance, that’s fine. The texture of the rice is much better if it’s been refrigerated, so this is a good way to use what’s left from last night’s curry.
This is adapted from Nancie McDermott’s "Real Thai".
Thai Fried Rice
(Kao Paht Gai)
3 Tbs. vegetable oil
2 eggs, beaten
4 cups cold cooked rice, preferably chilled
1/4 c. coarsely chopped onion
1 thinly sliced fresh chile (I use jalapeno) (optional)
1 /2 lb. shrimp, shelled and cut into chunks
2 Tbs. fish sauce, plus more for serving
a handful of bean sprouts, topped and tailed
3 Tbs. sliced green onions
2 small cucumbers, peeled and sliced diagonally into thick ovals
1 lime, cut longways into wedges
Heat a wok or large deep skillet over high heat. Add 1 tablespoonful of the oil and swirl it to cover the cooking surface. When the oil is hot, add the eggs and tilt the pan to spread them into a thin sheet. Cook until the egg sheet is opaque, brown on the bottom and just set on the top. Turn it onto a cutting board or large plate. When cool enough to handle, cut it into thin shreds about 2 inches long. Set aside. Prepare the rice by crumbling any lumps between your fingers so that it’s all individual grains.
Reheat the wok over high heat. When it’s hot, add the remaining oil. When the oil is quite hot, add the chopped onion and stir-fry until it starts to soften. Add the shrimp and, if desired, 2 or 3 slices of the chile. Stir-fry until the shrimp turns pink, another couple of minutes. Add the rice, and cook another 2 minutes, stirring and tossing all the time to heat the grains and keep them separate. Sprinkle in the 2 tablespoonfuls of fish sauce and continue to stir-fry for another minute. Toss in the bean sprouts, green onions and egg, and cook another minute or so, just long enough to warm the raw vegetables a little. Put on a serving platter.
Garnish the platter with the cucumber slices and lime wedges. Pour some fish sauce into a small bowl and add the chiles to taste. Serve the rice at once. Let each guest season his or her portion with lime juice and the chile-laced fish sauce.
Serves 4.
Comments
3 responses
Hi! I’ve just discovered your blog. It’s so clean and professional looking. You totally have a new reader.
when will local food coverage resume? you guys do a great job, but lots of people write food diaries on road trips these days.
Thank you both for your kind words. As to local coverage, this has been the busiest summer in terms of travel that we’ve had since we got married, but we’re home now, for a good while. By Thursday a.m., we should have posted, for instance, a review of Bistro Alexander. (We do, however, often get questions about where to eat in places besides St. Louis, and we’ll continue to talk about that from time to time.)