Thai Fried Rice
Ingredients
| 1 and 1/2 cups jasmine rice | ||
| 2 tbs canola oil | ||
| 1 tbs fresh ginger, minced | ||
| 1/4 cup raisins | ||
| 1/3 cup slivered almonds | ||
| 1 cup tomatoes, seeded and diced | ||
| 1/2 cup scallions, minced | ||
| 1/2 cup pineapple, diced | ||
| 2 tbs lime juice | ||
| Sauce: | ||
| 2 and 1/4 cups chicken stock | ||
| 1/4 cup unsweetened coconut milk | ||
| 2 tbs light soy | ||
| 1 tbs fish sauce | ||
| 1 tbs lime juice | ||
| 1 tbs curry powder | ||
| 1 tsp Chinese chili sauce | ||
| dash of kosher salt | ||
| dash of white pepper | ||
| 2 dried red chilies, minced | ||
| 1 tsp grated lemon peel |
This is a spicy Thai version of fried rice.
- Combine sauce ingredients until well blended. Set aside
- Rinse and drain rice.
- Heat over medium heat.
- Add ginger and saute’ for a few seconds.
- Stir in rice, coating well with oil.
- Heat for 5 minutes.
- Stir in raisins and sauce and bring to a low boil.
- Cover and reduce heat.
- Simmer until liquid is absorbed, about 20 minutes.
- Stir in almonds, tomatoes, scallions, pineapple and lime juice.
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