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Thursday, May 17, 2012

Spicy Thai Fried Rice

 
Time is going by so fast. I cannot believe that May is half over. Seems like just yesterday I was having my kids, and now they are turning into adults. My daughter turns 19 in just a few days. Can you believe it? This quest to document recipes for her has really turned into quite the ride! Thank you all for all the love and support you give me. Thank you to the cranky readers too, you all have helped me become a better person!
Here is a twist on fried rice. Spicy Thai Fried Rice to be exact. So good!  
Spicy Thai Fried Rice
4 cups cooked Jasmine Rice
4 TBSP Canola Oil
1 TBSP grated ginger
3 TBSP minced garlic
1 cup finely diced carrots
1 cup finely diced mushrooms
1 cup finely diced sweet onion
6 eggs slightly beaten
2 TBSP red chili paste
1 TBSP fish sauce
1 TBSP lime juice
Fresh Cilantro, chopped

Heat the oil in a wok. Add the ginger and garlic and stir-fry until lightly browned, add the rest of the vegetables. Stir-fry the vegetables until tender and add the rice.
Stir fry rice until warmed through.
Make a well in the center of the rice and pour in the eggs. Cook the eggs until they are set and then stir into the rice.
Add the garlic, ginger and vegetables. Mix in the chili paste, fish sauce, and lime juice. 
Stir fry until hot and garnish with chopped green onions and cilantro.

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6 comments:

  1. yum this looks great! I love fried rice, and I always get it when I got to thai restaurants

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  2. Fabulous Fried Rice!! I love to finish up my leftover rice the same way.... Here's wishing a Happy 19th birthday to your daughter! :)

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  3. Wow, yum! This rice sounds and looks so yummy.

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  4. Gotta love Thai food. I noticed that you use fish sauce in your recipe. What brand? Red Boat? You should try this version of fish sauce using Red Boat 40n that BLiS produces that is aged in Kentucky Bourbon Barrels that previously aged maple syrup. WOW!

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  5. You have so many great food ideas. I just nominated your blog for the Versatile Blog Award. Congratulation!!

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