Thai Fried Rice Video by Tarla Dalal

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Thailand's answer to the chinese fried rice! long-grained rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste.

Recipe Description for Thai Fried Rice

Preparation Time: 20 mins
Cooking Time: 10 mins
Makes 4 servings
Show me for servings

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.

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