Sunday, November 15, 2009

Thai Fried Rice

I can't remember how many times I tried to make fried rice back when I started cooking on my own before I learned that cold rice is the key to keep in from sticking together into one lump. It was a great day. Fried rice is a great way to use up extra rice, but I usually try to make a few extra cups so I can make fried rice on Asian night. This recipe has wonderful flavour, and the key is the coconut. Make sure you toast it but don't burn it.

INGREDIENTS
- 1/2 cup raw cashews
- 2/3 cup unsweetened coconut
- 2 tbsp oil
- 2 garlic cloves, minced
- 1/2 tsp red curry paste (or more to taste)
- 4 cups cooked jasmine rice, cold
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 1 cup frozen French cut green beans, thawed
- 2 baby bok choy, thinly sliced
- 3 green onions, sliced
- 1 vegan omelet, rolled and sliced (optional)
- juice of 1 lime


METHOD
1. Heat a wok over medium heat. Dry fry the cashews and coconut, stirring constantly, for a minute or so, until lightly golden and fragrant. Set aside.
2. Increase heat to med-hi and add oil. Stir fry garlic for 30 seconds, until lightly golden, then add in curry paste and rice and fry for a few mins, until heated through.
3. Add brown sugar, sauces, and vinegar and mix well. Add in beans and bok choy and fry until bok choy is wilted but still nice and green. Add in onions, coconut, and cashews and cook for a few mins more.
4. Mix in omelet slices and lime juice and serve.

19 comments:

Sandra said...

Very nice photo and the food seems delicious! Fried rice is yummy. Love your blog, all the best to you and your family!

A fan and vegan from Estonia.

Trinity (of haiku tofu) said...

That looks awesome! I love making fried rice, but I always use a flavor packet (the SHAME!). Now I can do the respectable thing and make it from scratch.

yasmin said...

You have an Asian night? I don't know if you've discussed this on your blog before, but it would be nice if you would do a post on meal planning.

Marissa said...

YUM! I am totally making this ASAP! Sooo perfect!

Toni said...

I've never had the leftover rice phenomenon. I always have to make rice for the specific purpose of fried rice. Which is fine by me.

This looks great and will be consumed in my home in the next few weeks for sure.

Oraphan said...

That fried rice looks and sounds absolutely delicious!!! I'm a BIG fan of fried rice but I've never tried something like this before, YUM! I love the idea of adding omelet slices and lime juice before serving, mmmm!!!

Kate said...

I just tried this out. I altered it a bit to use what I had on hand, almonds instead of cashews, a gree curry sauce instead of the paste, for example. It was pretty darn good. Thanks for giving me something new to try.

Just as soon as some financial stuff get sorted, you have my word that I'll buy your cookbook!

blissfulbellas said...

Thanks for this! I've been wanting to try fried rice, and the addiction of coconut makes its appeal even stronger.

Laurie said...

This looks SO good. I haven't had Thai food since I lived in Brantford and was served a giant chunk of chicken in my 'veggie' curry at My Thai. Haven't eaten at a restaurant since, sadly.

I'll have to make a trip downtown and get myself some curry paste so I can make this the right way.

Claire L said...

Hey VeganDad, I love your blog and check it out all the time for updates. I have a quick question about baking, if you'd be willing to help me out.

I'm a college student who makes all of my bread and tortillas rather than buying them, but I can NEVER get my pita breads to make a pocket. They're still wonderful, and I usually end up just using them as flatbread. How do you make your pita bread so perfect? (I usually use white spelt flour, with a quarter of the flour whole wheat).

blessedmama said...

Looks absolutely delicious!

White Haired Veg said...

My comment has nothing to do with your most recent post, but I just wanted to say: a) how much I enjoy your blog (it's one of those that inspired me to start my own blog - whitehairedveg.blogspot.com), and b) I love the recipe you posted earlier for pumpkin scones. I've been making it a lot lately - so easy and tasty! Keep up the good work!

Anonymous said...

I made this last night and it was a hit. Simply delicious. Thank you for sharing all these wonderful recipes

Dairy Free Betty said...

Yumm... That Thai friend rice look soo delicious! I was searching for a recipe for this last night!! Glad I found it!

Sandra said...

Dude, I made your Creamy Chunky Cauliflower Chowder last night and I just had to say thank you!!! It is so unbelievably delicious, even my cauliflower hating husband LOVES it. "Really? There's no dairy in this? No cream?" I smiled and told him about this Vegan Dad guy I heard about on Crazy Sexy Life. I will be a regular reader of your blog from now on. Thank you, Chef!

Lauren said...

I have attempted to make fried rice many times but it always ends in a big mushy mess. I do a fare bit of cooking but for some reason I can't seem to get rice right. I have even used cold rice as you suggested. Is it the type of rice that makes the difference?

cko said...

i just made my own version of this -- it was great.
however, i think in your recipe you don't indicate when to reincorporate the nuts and coconut. i added them at the end to reheat them with the rest of the mixture.

Vegan Dad said...

Lauren,
I usually use jasmine rice, but basmati makes a non-sticky, foolproof fried rice as well.

Vegan Dad said...

Claire L,
The trick is heating the baking sheets that the pitas are baked on. The oven should be at around 450 degrees, with the sheets in it. This will heat both sides of the pita and make it puff up.