This is not a classic Thai fried rice (the grammar is opposite in Thai so it is Khao Phat, meaning rice fried) but has many of the elements and uses the classic Thai spices.
Rice is one of the few grains that I will eat. The nutritional content is virtually zero but it is pretty much devoid of anti-nutrients and I don't think it does much harm in small doses. In this recipe the other ingredients dominate but you still get the feel of sitting down to an Asian fried rice meal.
This is another great meal where you can create a visual and taste contrast between the cooked portion of the meal and the fresh garnish. The garnish turns it from average to a tasste treat.
There is also unlimited scope to add your own touches. The garnish could be anything you wanted it to be.
You can make subtle changes to this recipe and it becomes an entirely different taste treat.
There is quite a bit of preparation time involved in this meal. Starting with the shopping. Once the cooking starts it is pretty quick but the pre-cooking phase can easily take 20 to 30 minutes.
And without the preparation and organisation the dish will be a failure. Once the first ingredient hits the wok everything happens very quickly and there is no time to cut up one of the vegetables you forgot.
You can play with many of the ingredients in this recipe but in this version I used:
For the garnish I used:
First up organise the rice. I used one cup of Thai jasmine rice which was sufficient, combined with the remainder of the ingredients to feed 4 people.
Keeping in mind that the bulk of my meal is chicken and vegetables you can adjust the volumes of the main ingredients to suit your taste.
I cook the rice in the rice cooker. Jasmine rice needs to be rinsed two or three times to avoid the rice turning out gluggy which is particularly important when you are making fried rice.
You also want it to be a little bit undercooked rather than overcooked when it comes out of the rice cooker if you are making fried rice or it turns mushy during the frying process.
One cup of rice to about one and a quarter cups of water is about the right combination. If you go up to two cups take away the quarter.
You can start the rice cooking immediately or leave it until the preparation of the other ingredients is complete.
My step 2 is to put together the ingredient combinations ready for cooking:
Once all this is completed you are ready to cook.
The first part of the cooking is to make the omelette that will be cut into strips and added to the rice at the end of the cooking process.
I use the wok for this. Add some coconut oil. Get it to near smoke point and add the beaten egg mixture.
Cooking should be complete in about 3 minutes. The omelette will start to bubble up as it is cooking and there will be some residual uncooked egg around the sides. The trick is to swish the uncooked egg around so that it hits the hotter spots and sticks and fries.
At the point that it is just about done and in danger of blackening on the bottom use a spatula to flip it.
You now have a perfectly formed Thai omelette or something that is broken and still has bits of runny egg in places. If the latter flip it again and be consoled by the fact that when it is in the fried rice nobody is going to be any the wiser.
Take out of the wok and set aside.
At this point you are ready to start the frying process:
The final step in the cooking process is to add the rice and cook to completion. This should only be another 2 or 3 minutes from the time the rice is added to the wok
Add the garnish and arrange the meal for serving:
At this point your meal should look divine and is ready to enjoy!
I would have added some red chilli but it is winter and $3.95 for a few chillis that looked half dead did not appeal.