Yesterday I posted the recipe of Thai Style Paneer Satay and I actually made this egg Thai fried rice to go with it. As I mentioned in my last post, I absolutely love Thai fried rice – mostly for the different types of crunchy vegetables being used in it. There is a slight sweetness to the rice which is followed by the spiciness from fresh red chillies. The use of brown sugar gives the rice a lovely golden color and the use of lemon juice adds to the flavor.
In the restaurant where I usually order this dish from, would add large chunks of cabbage, big slices of carrot, juliennes of beans, florets of broccoli and a few pieces of zucchini. When I decided to make this dish, I had everything but broccoli. As luck would have it, I found none in the supermarket. Addition of broccoli would have added to the variety of colors. Well, there is always a next time 🙂 I added a couple of eggs and scrambled them to make this egg version of the Thai fried rice. One can avoid the eggs and make it as vegetable Thai fried rice too.
To prepare Veg/Egg Thai Fried Rice
Serves – 2
Time to prepare – 20mins + resting time for rice
What I used –
- Basmati Rice/Plain Raw Rice, 1 cup
- Carrot, 1 large
- French Beans, 5-6
- Zucchini, 1
- Cabbage, a small chunk
- Onion, 1 small
- Garlic Pods, 10-12
- Brown Sugar, 1 tbsp
- Soya Sauce, 1 tbsp
- Lemon Juice, 1 tbsp
- Fresh Red Chillies, 4-5
- Oil, 1.5 tbsp + 2 tsp
- Salt, as required
- Eggs, 2 (optional)
How I made –
- In an open pot, cook rice with lots of water and half a tsp of oil. Add enough salt for the rice. When the rice is 3/4th done, strain the water and let it cool completely. If you are using Basmati rice, it should be cooked in about 10-12mins on medium flame. Completely cool the rice before preparing the fried rice.
- In a large wok, heat 1.5 tbsp of oil. Add finely chopped garlic and finely chopped onion. When they turn golden brown, add finely chopped fresh red chillies, brown sugar, soya sauce, lemon juice and cook for about 30-sec.
- As the sugar caramelizes, add chopped vegetables. Cut carrots and beans into juliennes. Shred the cabbage vertically so that the pieces are long. Dice zucchini into large chunks.
- Stir fry the vegetables for 4-5mins after adding the required salt. The vegetables should be half cooked and should retain the crunch.
- Bring all the vegetables to a side of the wok and add 2 tsp of oil to the wok. Break open the eggs. Let them set for atleast 30sec. Add salt required for the eggs and scramble them. Once eggs are cooked, mix the vegetables along with the eggs. Check for the salt and spice levels.
- Add cooked rice to the wok. Reduce the flame to low and stir fry until everything is mixed well.
- Serve hot as it is or with Thai Style Paneer Satay.
Points to Note:
- It is essential that the cooked rice is cooled down completely or else, it would stick to the wok while mixing with the vegetables.
- The amount is oil used in this recipe is far too less compared to any restaurant made fried rice – that way, it’s a bit healthier.
- Vegetables of your choice can be added. Broccoli and Zucchini give this dish a unique taste.
- Salt is added to the rice, vegetables and eggs separately. Keep checking the salt levels for each stage if unsure.
- The fresh red chillies can be quite hot, if they are of the small variety. Adjust the quantity according to the spice levels needs.
- Brown sugar gives this dish a unique taste and a beautiful color. If not found, white sugar can be used although I have not tried it.