Wednesday, March 02, 2011

fried-rice served with fried egg

Thai fried-rice served with fried egg : ข้าวผัด (ไก่, หมู, หรือ เนื้อ) ไข่ดาว

I have been ill (I have a terrible cold.) for almost 2 weeks now. I think of my Mum's dishes a lot something like "Kao Dtom", "Chicken Noodle Soup" or "Kao Phad".... You know.. Comfort food that she cooked for me when I was ill.

Call me an odd person, somehow, I don't like my "fried-rice" cooked too dry like in those Thai and Chinese restaurants. I think it has something to do with my mum's recipe. Her "fried-rice" is always very moist and soft. Its very delicious. Therefore, I am programed to like my "fried-rice" cooked very moist and soft just like my mum's. 

Find below my very own version of "fried-rice" 

1 cup of meat (chicken, pork, beef or seafood)
2 cups of steamed organic rice (I personally prefer whole-grain rice.)
1/2 cup of organic Tomato, sliced
1 cup of organic Chinese Kale. sliced
1/2 cup of organic Mushroom (Optional)
2 cloves of organic Garlic, crushed and chopped 
1 medium organic Onion, sliced 
2-3 tablespoons of Olive Oil, extra light and mild 
2-3 tablespoons of Oyster Sauce
2 tablespoons of Soy Sauce
1 tablespoon of Seasoning Sauce
A dash of un-refined Brown Sugar
2 organic Eggs

Fresh organic coriander leaves, chopped
Fresh organic cucumber, sliced 
Fried egg
Lime (cut into wedges)

Heat a wok over medium-high heat. Wait till the wok is becoming hot (but not too hot though), then add olive oil and then chopped garlic. Fry till the garlic is aromatic. Add onion and meat (pork/chicken/beef or seafood : whatever you fancy), stir-fry till the meat is almost cooked through. Add tomato, Chinese kale, and mushroom. Stir-fry to mix everything well. Add soy sauce, oyster sauce, seasoning sauce and a dash of sugar. Add steamed rice and stir-fry to mix everything well. Add egg, leave for a few minutes for the egg to set a little. Then stir-fry to mix everything well. Taste if more seasoning is needed. Remove into a serving plate.  Sprinkle with chopped fresh coriander leaves. Serve with with "fried-egg", fresh organic cucumber, a few of lime wedges and a small cup of "nahm pla prik".
Serve : 2-3


Dorrie said...

Hi Riya,

a nice dish, and so many tasty vegetables! My partner really loves fried rice, and I sure willtry your version.

I am just wondering why you are using olive oil in such a very Thai dish - you must have a good reason.

Thanks for this recipe!


Riya said...

Dear Dorrie,

The only reason is that I personally think that "Olive Oil" is healthier. I also try to avoid cooking in high temperature.

: )


Kitchen said...

I like this dish and its one of the my most favorite dish, Its to yummy and very testy, thanks for shearing this recipe here.

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