White long grain Jasmine rice is one of the most popular varieties around the world. It goes well with all types of meat, fish, seafood and vegetables as a side dish, in addition, it can easily serve as an independent dish, especially in combination with a variety of sauces.
Jasmine rice is a unique variety. Firstly, it is very environmentally friendly. This variety differs from others in its unpretentiousness and drought resistance, which allows it to be grown without the use of chemical fertilizers.
Secondly, Jasmine requires special salty sandy soils, so it grows only in certain areas of Southeast Asia, mainly in Thailand.
Thirdly, Jasmine is a very young rice variety. It appeared less than a hundred years ago, and entered the world market only in the 1970s. In such a short period of time, this local product has become a very popular variety of rice, loved by housewives and chefs all over the world.
Jasmine owes its name to the flower of the same name, since, according to the Thais, they have a very similar aroma and the same dazzling white color that this type of rice acquires when cooked. In Thailand, Jasmine is always the main product on the rabbit, and they even make desserts from it. Thai cooks cook this rice in a minimal amount of water or even use a steamer.
Properly cooked Jasmine, as a rule, sticks together slightly, is soft, but not mushy, and holds its shape well. By the way, compared to other varieties, this rice cooks very quickly - only 10-15 minutes.
Prepare Jasmine rice according to the recipe of Thai chefs. Pour 1 cup of well-washed rice into 1.5 cups of hot water and put on fire. When the water boils, cover the pan with a lid, reduce the temperature and cook until tender. Remove the boiled rice from the heat, stir gently, cover again and leave for 10-15 minutes.
Jasmine rice is prepared in an oriental style, much like sushi rice, in contrast to the European “al dente” method for risotto, when the grain is left inside with the raw grain. Classic preparation involves the use of water. The jasmine is brought to a boil at medium boiling and allowed to absorb all the liquid, then removed from the heat and left to infuse under the lid for 10-15 minutes. Then the rice can be served.
Ready Jasmine has a rich milky taste and is good on its own, but if desired, it can be combined with almost any sauce - from soy to oyster. By the way, the natural taste of this rice can be further enhanced if you boil it not in water, but in coconut milk. A similar dish with the addition of pieces of fruit is one of the most popular Thai desserts.
The most popular Thai dish among foreigners is Fried Rice or Khao Phad.
There is fried rice with chicken (Khao Phad Kai), pork (Khao Phad Mu), beef (Khao Phad Nua), shrimp (Khao Phad Gung), seafood (Khao Phad Talay), fish (Khao Phad Pla).
This dish is popular due to the fact that it is most similar to the European dishes that we are used to eating in everyday life. As mentioned, rice is a major export product in Thailand and the history of rice cultivation goes back thousands of years. It is interesting that rice began to be grown in Thailand even before it appeared in China.
Thai fried rice differs from Chinese fried rice in that it uses jasmine rice as a base, as opposed to the Chinese long grain variety. By the way, jasmine rice is grown only in Thailand.
Fried rice with chicken is very easy and quick to prepare, this dish is something like fast food in Thailand, in every cafe and every family prepares Khao Phad in its own way, you shouldn’t get stuck and prepare the dish according to a template, you can experiment, add different ingredients.
Sometimes the dish may be called "American fried rice" and is served with ketchup!
Let's look at how to cook Khao Phad Kai - fried rice with chicken.
The recipe is quite simple. Cooking time takes about 10 minutes.
For servings for 1-2 people you will need:
- Chinese wok pan, wok
- Wooden slotted spoon
Chicken Fried Rice Recipe
For cooking you will need the following products:
- 2 cups cooked rice (ideally, you can pre-cook the rice in a rice cooker)
- 1 small chicken breast (if you cook other options, you can replace it at your discretion)
- 4 cloves garlic
- 3 tablespoons oil
- 2 tablespoons soy sauce
- 2 eggs
- 2 stalks green onions
- 1 cucumber
- 1 tomato
- 2 tablespoons fish sauce
- Pepper
How to cook Thai rice with chicken
First you need to chop the garlic and green onions.
Finely chop the chicken into equal slices of approximately 2 cm.
Beat two eggs with a whisk.
The process itself can be divided into three parts:
First stage- put the pan on medium temperature and add oil, as soon as the oil is hot, add garlic, then pour in the chopped chicken meat. When the meat is ready, set it aside.
Second phase- add beaten eggs and fry, stirring constantly. When the eggs are fried, set aside. You can simply add eggs to the chicken and fry in one pan. Or you can do all this separately.
Third stage 
- pour boiled rice into the chicken, add eggs and vigorously stir the contents of the pan for about 1 minute.
Then add soy sauce, fish sauce, onion and, also stirring the rice, fry for about 1 minute. You can add salt, pepper and sugar to taste.
When the Thai fried rice is ready, remove the pan from the heat, pour into a mold and place on a plate, and garnish with cucumber, tomato, herbs and half a lime. Sometimes you can also find an option when a deep-fried egg is placed on top.
It is necessary to remember that Thai rice with chicken should not turn out dry or overcooked, so do not overdo it and do not forget that you need to cook constantly stirring over medium heat.
You can pour lime juice over the finished rice and stir, then the dish will have a special sour taste.
By analogy, you can prepare Thai rice with chicken with other ingredients.
If you prepare Thai fried rice with shrimp, you will need to select about 6 medium-sized shrimp, after cleaning them. There is no need to cook them; the shrimp can be thrown into the pan raw.
Bon appetit!
For the recipe with photos, see below.
Today I want to share the recipe for one of my favorite Thai dishes - fried rice or khao pad (name in Thai). The literal translation of the name of the dish is: rice ( kao) fried ( pad). Typically, Thais prepare fried rice with meat (chicken, pork, sausages) or seafood; there are also vegetarian options for the dish.
Our recipe today will be vegetarian. Juicy, crispy vegetables, tender jasmine rice, sauces and seasonings - all this is harmoniously combined in khao pad. There was already one on my blog. The dish is prepared in a matter of minutes due to the fact that the rice will already be boiled in advance.
When prepared, fried rice with vegetables is a bit reminiscent of, but the abundance of vegetables and unusual seasonings make khao pad a completely unique dish. By the way, if you want delicious, finger-licking pilaf, try the recipe for pilaf in pots, it’s very easy to prepare!
Vegetarian Fried Rice Recipe
For 1 serving of khao pad you will need 50 grams of rice. We cook it in a rice cooker or slow cooker, so it will probably turn out crumbly. You can boil rice in the traditional way on the stove. Be sure to add an egg and fresh vegetables to fried rice. For 1 serving of dish - 1 egg. Vegetables can be anything, be sure to add onion, garlic, chili pepper, tomato, and other vegetables to taste.
Ingredients for fried rice - eggs, tofu and vegetables
For 2 servings of ready-made khao pad you need to take:
- 100 g rice (it is better to take the jasmine variety);
- 2 eggs;
- vegetable oil for frying ~ 2 tbsp;
- 1-2 small tomatoes;
- 1/3 onion;
- 2 cloves of garlic;
- 1 chili pepper;
- 1 handful of chopped fresh vegetables (I used broccoli, carrots, pumpkin);
- 50 g tofu;
- fish sauce 2-3 tbsp;
- crushed peanuts 2 tsp;
- lime juice 2 tbsp;
- coconut sugar 1 tsp;
- green onions or fresh cilantro for serving.
In Thai cuisine, the key is to combine several flavors in one dish. Here we combine salty (fish sauce) with hot (chili), sour (lime juice) and sweet (coconut sugar).
So, boil the rice in any convenient way. Heat vegetable oil in a frying pan. To prepare Asian dishes, it is better to use a wok and a gas stove.
Crush the garlic with the edge of a knife and fry along with the onion cut into half rings for 1 minute, add chili (optional) and pieces of vegetables. Break the raw eggs into a mug and stir lightly with a fork. Pour the egg mixture into the frying pan and fry, stirring with vegetables. Add fish sauce and coconut sugar.
Add diced tofu and cooked rice. Fry over high heat for 3 minutes, stirring constantly and keeping the lid on. The total frying time for the dish is 7-8 minutes. Vegetables should remain crispy.
Serve fried rice to the table immediately, serving with crushed peanuts, fresh cilantro, green onions and lime juice. In Thailand, this dish is also served with fresh cucumbers, sliced, and soybean sprouts. Bon appetit!
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I bring to your attention Thai fried rice. A little over a month ago I returned from Thailand, and my memories of Thai cuisine are very fresh.
Rice in Thailand is the main dish, and it is prepared everywhere: both in street cafes and in expensive restaurants. Thais don't eat bread, they have rice instead. Most Thai dishes are made with rice or rice noodles. To some extent, rice became bread for us during our stay in this country, and we ate it every day.
Before frying rice, it is first boiled until tender. By adding certain spices to rice, as well as additional ingredients, we no longer get just fried rice, but real national dishes that have their own characteristics.
So, today we are preparing Thai fried rice “Kau pad”.
To prepare a dish, prepare all the ingredients according to the list. It is advisable to use the “Jasmine” variety of rice, but if you don’t have it, you can use another variety. Fish sauce should also be added to rice, but alas, I couldn’t find it here, so I only added soy sauce.
The rice must be rinsed well until the water in which it will be cooked becomes clear. It is better to cook the rice in advance.
Break the eggs into a bowl, add 2 tbsp. soy sauce and beat well. In general, all the products that you are going to add to the rice need to be prepared in advance, since adding the products happens very quickly, and while frying the rice, there will be no opportunity to finish anything off.
Chop the onion, garlic and chili pepper. I used dried peppers. Heat sunflower oil in a frying pan and pour the egg mixture into it, followed by onions, garlic and pepper. To stir thoroughly.
Add cooled boiled rice to this and mix well again. Add another 2-3 tbsp. soy sauce. Pepper the rice.
Fry the rice for 10 minutes, stirring all the time over medium heat. The Thais use a WOK frying pan for this purpose. Finally, sprinkle the rice with lime juice.
Sprinkle the finished Thai fried rice with herbs if desired.
Bon appetit!
If in Russia bread is everything, then in the east, or more precisely in Southeast Asia, it is rice. In Chinese, this word means "food". If a Chinese man asked you “Have you eaten yet?”, this does not mean that he is actually interested in your diet, he greeted you like that, showed attention and care, and made sure that you were not hungry. That’s why we’ll start today’s Asian recipes with Chinese.
Rice with vegetables and egg, Chinese style
In China, this recipe is called "Yangzhou fried rice" and it is not at all limited to the list of ingredients you see below. They also add small shrimp, peanuts or cashews, carrots, cubes of ham, and so on ad infinitum, and you can also take frozen vegetables. Only the cooking technology remains unchanged.
Ingredients for 4 servings:
- rice – 150g;
- onion – 1 piece;
- egg – 3 pcs;
- sweet pepper – 1 piece;
- canned corn – 170g;
- canned green peas – 170g;
- vegetable oil – 100ml;
- salt - to taste.
How to fry Chinese rice with egg and vegetables:
Serve hot to the table. Delicious Chinese rice with vegetables can be either a separate dish or a good side dish for meat. Let's move on to other oriental recipes.
Japanese rice with seafood and vegetables
One of the Japanese versions of this dish is when it is prepared from sushi rice, already cooked, boiled and seasoned with vinegar. Vegetables, chicken or seafood can be added to it. It can only be shrimp, or it can be several types of seafood. The cooking principle is the same for all options, and we will consider it. And you decide for yourself which seafood to use for the recipe.
Ingredients:
- sushi rice – 150g;
- shrimp, squid or sea cocktail – 500g;
- onion – 1/2 head;
- carrots – 1/2;
- bell pepper – 1 piece;
- eggs – 2 pcs;
- oil for frying – 2 tbsp.
- fresh greens.
Cooking process:
- Seafood must be completely defrosted and the liquid drained. Heat vegetable oil in a frying pan and place them in the pan.
- Cook until all the liquid is gone.
- Move the pan to one side and break the eggs onto the vacated side. Just like in the recipe above, we achieve the formation of lumps.
- Add rice, salt if necessary, mix everything and cook for 5 minutes.
Thai style rice with vegetables
Like all previous recipes, we need cereal that has already been boiled, cooled and even stood for at least an hour. Then it will become even more crumbly and during frying it will not form a porridge with vegetables. There are also many variations on this theme in Thai cuisine. Let's take the simplest of them with a minimum of components.
Ingredients:
- “Jasmine” rice – 200g;
- onion – 1 piece;
- egg – 2 pcs;
- red hot pepper – 1 piece;
- cucumber – 1 piece;
- cashew nut - a handful;
- salt - to taste;
- oil for frying.
Cooking:
- First, let's prepare the products. Grate the cucumber on a coarse grater along with the skin, squeeze a little and drain the juice. Cut the hot pepper in half and remove the seeds, which contain more heat. Cut the onion into quarter rings.
- Heat the oil in a frying pan and first add the nuts, fry them a little, then remove them from the frying pan and set them aside for now.
- Place the onion in the same pan and cook for 1 minute. Break the eggs and mix until lumps form.
- Add cucumber and pepper. Fry for another 1 minute.
- It's the turn of the rice, add salt, mix and cook for another 3-4 minutes.
- When serving, sprinkle with roasted cashews.
Soy sauce, by the way, is rarely added to any Asian version when cooking.
Rice with turmeric and vegetables Indian style
Very often there is a dish with an easily recognizable yellow color, which is colored by turmeric. This is exactly what our Indian dish will be.
Ingredients:
- basmati rice - 3/4 cup;
- onion – 1 piece;
- canned red beans – 3 tbsp;
- hot pepper – 1 pod;
- potatoes – 2 pcs;
- garlic – 3 cloves;
- cardamom – 3 pcs;
- cinnamon – 1 stick;
- turmeric – 1 tsp;
- salt - to taste;
- coconut shavings - for serving.
How to cook:
- Peel and finely chop the onion, remove the skin from the garlic and rub it together with salt with the blade of a knife, cut the pepper into pieces without removing the seeds.
- Peel the potatoes and cut into slices.
- We need canned beans without adding tomato paste. Take three tablespoons and rinse them in a strainer with cold water to remove the starchy liquid that contained them.
- Crush the cardamom with a knife and take the seeds.
- Pour about half a glass of oil into the frying pan. Heat well and add onion, garlic, cinnamon, cardamom, pepper and turmeric. Heat the spices in the oil for a few seconds.
- Pour in the cereal and add the potatoes, salt, add enough hot water to cover the entire contents of the pan by 1 centimeter. Cover and cook until the rice and potatoes are soft.
- Add beans, heat for another 1 minute and turn off.
- When serving, sprinkle with coconut flakes.
If we turn to European cuisine, then here too rice has found its place in the menu of all countries. The brown variety is considered very healthy and let's see the recipe with step-by-step photos of its preparation.
Brown rice with mushrooms
The texture of the dish is reminiscent of Italian risotto. This type of cereal takes much longer to cook than usual, so we will first boil it and only then place it in the frying pan.
Ingredients:
- brown rice - 1 cup;
- champignons – 150g;
- onion – 1 piece;
- sour cream - 1 tbsp;
- cheese – 100g;
- salt;
- vegetable oil.
Cooking rice with mushrooms:
In the modern world, many people often use kitchen devices to prepare food. Therefore, the following recipe is in a slow cooker.
Rice with vegetables in a slow cooker
In this version, chicken drumstick is added to the multicooker bowl for satiety.
Ingredients:
- onion – 1 piece;
- carrots – 1 piece;
- long grain rice – 2 cups;
- water – 6 glasses;
- salt – 1-2 tsp;
- sweet pepper – 1 pc.,
- pumpkin – 100g;
- chicken drumstick – 1 pc.,
- dill/parsley – 1 bunch,
- vegetable oil – 40ml.
Cooking in a slow cooker:
As you can see, there are a lot of recipes, there are similar ones, and their advantage is that, knowing the principle, you can play with the ingredients, each time getting a new dish. There are hot and spicy, simple, quick ones that you can use on weekdays. And useful, but long, suitable for weekends. The choice of your rice with vegetables is yours! Bon appetit!
Cooked for you: Victoria S, karnizz, 5PH, spaxiax, Torsakarin, subodhsathe, Evgenia Khonovets.