Thai Fried Rice

by Tarla Dalal

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A vibrantly flavoured green curry paste is at the heart of the Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce, is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. Rice cooked with crunchy vegetables, soy sauce and green curry paste is shaped into a ring, which is filled with the flavoured coconut sauce, making this a sumptuous meal that turns out to be an unforgettable experience for the taste buds.

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Thai Fried Rice recipe - How to make Thai Fried Rice

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Preparation Time: 20 mins Cooking Time: 10 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For The Green Curry Paste (makes Approx. 1 Cup)
2 tbsp finely chopped lemon grass (hare chai ki patti) stem
1 cup chopped coriander (dhania)
1/4 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
10 green chillies , roughly chopped
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
1/2 tsp freshly ground black pepper (kalimirch)
25 mm (1”) piece ginger (adrak)
salt to taste
1/2 tsp lemon juice
1/4 tsp grated lemon rind

For The Rice
3 cups cooked rice (chawal)
1 tbsp oil
1/4 cup finely chopped spring onions whites
1/2 cup thinly sliced and parboiled babycorn
1/2 cup thinly sliced capsicum
2 tbsp finely chopped spring onion greens
1 1/2 tsp finely chopped green chillies
salt and to taste
1 tsp soy sauce

For The Coconut Sauce
1/2 cup coconut milk
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped spring onions whites
2 slit green chillies
1 tbsp finely chopped spring onion greens
1 tsp lemon juice

For The Garnish
1 tbsp finely chopped spring onion greens

Method

For the green curry paste

Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.

For the rice

Heat the oil in a wok or a kadhai, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
Add the baby corn and sauté on a medium flame for 1 minute.
Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.
Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.

For the coconut sauce

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.
Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.
Add the coconut milk, lemon juice, salt and ¼ cup of water and ½ tsp of the prepared green curry paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed

Put the rice into a 7? ring mould and spread it evenly.
Invert the ring over a serving plate and tap sharply to unmould the rice.
Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.

Thai Fried Rice Video by Tarla Dalal

Accompaniments

Bean Sprouts Salads in Chilli Peanut Dressing, Healthy Thai Salad
Green Papaya Salad
Hot and Sour Noodle and Vegetable Salad

Nutrient values per serving

Energy	245 cal
Protein	2.2 g
Carbohydrates	10.2 g
Fiber	4.1 g
Fat	22.1 g
Cholesterol	0 mg
Vitamin A	611.7 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.3 mg
Vitamin C	24.7 mg
Folic Acid	9.2 mcg
Calcium	27.7 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	5.5 mg
Potassium	95.4 mg
Zinc	0.2 mg