Thai Fried Rice
Seriously, is there an another year coming to an end?.I couldnt beleive it, I was wondering how can i click and make a still of my flying hours.. No clue, how this year went so fast. I lost my blogging spirits a lot since i am travelling a lot these days. You cannot curse me for that, but can do for the mole on my feet. I wish i can travel to uranus sometime and shrunk or skipped a decade.So, the anticipation to know the future will be less, but i will miss waiting for the whole year to enjoy this christmas season..The world looks more beautiful and calm (shhhh) in this season. I dont want to go uranus ,if christmas is this better in my life.This is the time almost everyone turns into christian like everyday half of the world turning chinese to eat chinese food. American chinese food is way too sweet while indian chinese food is way too indianised like even chinese doesnt know gobi manchurian etc.,I didnt want to make plain fried rice, I am going far ahead to make most flavourful thai fried rice which no one even had in thailand.What?..Are you stuck somewhere?!..Loads more coming up, because we are welcoming a new year soon and by today this blog turns six years old. I never expected i could come this far in cooking when i was started. I am still holding on and wishing to share lot more recipes (bless me for that).Whenever I had a thought to stop blogging and felt very cliche on doing same cooking and whole process.I know I am disappointing many with my absence. So i had posted atleast once a week this year. And thank god for giving me the opportunity to share something good that makes people happy.
This is not an authentic recipe ,Its my version of making thai fried rice.
Long grain rice– 250 gms
Cabbage– 1 cup,chopped
Carrot– 1 cup,chopped
Spring onion– 3,chopped
Kaffir lime leaves– 5-6 nos
Ginger/Galangal– 2″ inch, chopped
Lemon grass– 1 stick
Soya sauce– 1 tbsp
Namjai paste– 1-2 tsps
Red chilli paste/sambal– 1 tsp
Oil– 3-4 tbsps
Salt to taste
1.Boil five cups of water with 3 kaffir lime leaves and lemon grass until it is bubbling hot
2.Add the washed long grain rice and two pinch of salt to the boiling water
3.Once the rice is cooked, drain the rice and discard the leaves and lemongrass
4.Chopped all the vegetables to fine and as smallest pieces. Chop the rest of the kaffir lime leaves, ginger and garlic to fine pieces
5.Heat a pan or wok, add the oil, sprinkle the chopped garlic and let it brown well
6.Add the chopped vegetables, spring onion, kaffir lime leaves and ginger
7.Stir for 2-3 minutes until all the vegetables are 3/4th cooked
8.Move the vegetables to corner of the pan and add the eggs, sprinkle a dash of salt and pepper on it .
9.Let the egg cooks well, then use the ladle and scramble the eggs and mix it with the vegetables
10.Add the sauce, red chilli and namjai paste and saute the vegetables until all the flavors are well blended
11.Add each cup of cooked rice one by one. Stir and blend the vegetables to each cup of rice, before adding next. Check the salt only now, if needed you can add more. Cook it for 2-3 minutes in high frame. Its done.