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Bangkok Fried Rice

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Source: https://natalieparamore.com/bangkok-fried-rice-thai-style-fried-rice/


Serves
4
Prep
10 min
Cook
20 min

This Bangkok Fried Rice is a riff on Chinese stir fry with lots of bold, fresh flavors.

Four Flavors of Thai Food

In Thailand, on every table you’ll find a little caddy with condiments, that will almost always include vinegar, sugar, fish sauce and red pepper. Those are the four flavors of Thailand! These elements are included in almost every dish but you get to add a little more to each dish to make it to your liking.

Sweet- you’ll find a pinch of sugar in lots of savory dishes to help bring out the flavors. Some dishes are sweeter than others but you can add a little more if you like!

Sour- In the US, you often don’t find many sour flavors, maybe a pickle or something but it’s a much more important flavor especially in Southeast Asian cuisine. You’ll find vinegar on almost every table and I find myself craving sour flavors more now! 

Salty- Fish sauce is where you’ll get the salty flavor in Thailand! It’s certainly a strong condiment and little bit goes a long way!

Spicy- Probably the most famous of the Thai flavors! Spicy food is real and real strong in Thailand! I love spicy food but even they have spices I can’t handle. These red flakes, different from the ones we are familiar with often come with pizza, are much more potent and have a slightly different flavor. I sprinkle just a touch of these on my food!


Ingredients



  • 1 cup Basmati rice

  • 1 lb Ground Pork Breakfast Sausage from Moink

  • ½ cup frozen peas

  • 1 cup fresh cilantro, packed

  • 1 cup fresh mint, packed

  • 3 large cloves of garlic

  • 1 inch piece of fresh ginger

  • 1 inch piece of galangal root

  • 1 pickled red Thai chile

  • 2 tablespoons fresh lime juice

  • 2 tablespoons crushed peanuts

  • 1 teaspoon fresh lime juice

  • ½ dried red Thai chile

  • ½ teaspoon sugar


Directions



  1. Cook basmati rice according to package and let cool. Can cook up to three days before and keep in fridge.

  2. In a large cast iron skillet, brown Moink’s Ground Pork Breakfast Sausage.

  3. Meanwhile, combine cilantro, mint, ginger, garlic, galangal, pickled Thai chile and lime juice together in a food processor. Pulse until a chunky paste forms. Set aside.

  4. Once meat is browned, add peas, peanuts, sugar and dried chile. Stir together until peas soften, about 3 minutes.

  5. Add herb mix and stir together until fragrant, about 1 minute.

  6. Add fish sauce and mix well and then add rice. Combine for an additional 2-3 minutes.

  7. Serve with vinegar and additional dried chile, peanuts, sugar and fish sauce.


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