Saturday, June 11, 2011

Thai Fried Rice with Chinese sausage

- 3 cups cooked rice
- 1-2 Chinese sausages
- 3 cloves garlic, finely sliced
- 1/2 minced green or red chilli for medium-spiced rice
- 2 tbsp fish sauce
- 3 tbsp vegetable oil
- 2 eggs
- 3 spring onions, finely sliced
- 1/2 cup fresh coriander
- 1 cucumber, sliced
- 1 lime, wedged and 1 tomato, also wedged

Thai Fried Rice with Chinese sausage
- Cutt Chinese sausage to bite size
- Place oil in a wok. Add garlic and chilli.
- Stir-fry over medium-high heat until fragrant (about 1 minute).
- Add Chinese Sausages and stir fry until cooked thoroughly.
- Move ingredients aside and crack egg into the wok.
- Stir to cook and break up the egg.
- When egg is nearly cooked, add the rice.
- Stir fry, keeping the heat medium-high.
- Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes.
- Remove from the stove.
- Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.
- Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.

0 ความคิดเห็น:

Thai food Popular Post