Thai Fried Rice

World-famous Thai fried rice is one of the real hits of Asian cuisine. It is prepared in different ways in different regions of the Land of Smiles, but everywhere it turns out incredibly tasty. This is a very healthy dish, there is practically no oil in it, so there are not so many calories. Variations of the preparation suggest chicken or tofu as an addition, in this recipe it is shrimp, but they can be replaced to suit your taste. Or make a completely vegetarian version of rice, which is just as delicious.

Prepare all products in advance

In order to have time to put all the ingredients in a wok - a deep cone-shaped frying pan with a long handle made of thin metal, although you can use an ordinary deep frying pan - it is best to prepare them in advance. This is the peculiarity of Asian cuisine in general - and Thai cuisine in particular: everything is done very quickly.

Cook rice properly

The rice needs to be boiled in advance until it becomes crumbly - in Thailand they use special rice cookers for this, which are very easy to use and keep the rice in the desired form for a long time, but you can also take a regular saucepan. It is worth choosing any long-grain rice of the “jasmine” type, which is boiled with a minimum amount of salt at the rate of two parts water to one part dry rice plus one glass of water for the entire volume. If there is clearly not enough water, add in small portions, carefully ensuring that it remains crumbly, but not too hard. It needs to be cooled to room temperature.

Ingredients

For the sauce

• Soy sauce: 2 tablespoons
• Fish sauce: 2 tablespoons
• Brown sugar: 1 tablespoon
• Oyster sauce: 1 tablespoon
• Freshly ground black pepper: ½ teaspoon

For rice

• Olive or sesame oil: 4 tablespoons
• Onion: one medium, chopped
• Garlic: 7 cloves, finely chopped
• Cherry tomatoes or sliced ​​tomatoes: about 200 g
• Thinly sliced ​​carrots: ½ cup
• Peeled shrimp without tails and shell: about 300 g
• Cooked, chilled rice: 6 cups
• Eggs: 2 large
• Basil: 1 cup, chopped not too finely with a knife
• Green onions, chopped: ½ cup
• Salt and pepper: to taste
• To serve: sliced ​​cucumbers, tomatoes and lemon slices.

Preparation

Mix all ingredients for the sauce thoroughly in a small cup. Heat oil in a deep frying pan or wok, add onion and garlic, quickly fry for about a minute. Add the tomatoes and literally after a minute, add the shrimp, fry until orange-pink, stirring.

Add the cooked rice, mix everything so that there are no lumps, pour in the sauce. Make a hole with a spatula, pushing the rice apart, and crack the eggs in, making a kind of scrambled eggs. Then mix everything together. Salt, add spices to taste, garnish with fresh vegetables.

How to cook jasmine rice in a saucepan

2. Pour water into a thick-walled cooking container, preferably cast iron, at the rate of 1.5 cups of water per cup of jasmine rice.
3. Place jasmine rice in a container with water, add salt to taste, and place over high heat.
4. Wait until it boils, reduce the heat to low, cook for 20 minutes, without stirring, without opening the container, without adding water - you need to keep maximum steam in the saucepan.
5. After cooking the rice for 20 minutes, remove the saucepan from the burner, open the lid, gently beat the rice with a fork until it fluffs up, close the lid, and set aside to simmer for 5 minutes.

How to Steam Jasmine Rice in a Saucepan
1. Sort the rice, discard the dark grains of rice, and wash.
2. Place the jasmine rice in a metal mesh or muslin bag that fits the diameter of the rice pan.
3. Pour a small amount of water into the pan - 300-350 milliliters.
4. Place the pan over moderate heat and wait until it boils.
5. Reduce heat to low.
6. Place a metal mesh or muslin bag containing rice in a pan with a little water and cover with a lid.
7. Keep the pan with rice on the burner for 20-25 minutes until it softens.

How to steam jasmine rice in a slow cooker
1. Sort the rice, discard the dark grains of rice, and wash.
2. Soak jasmine rice in cold water for several hours.
3. Rinse the soaked rice again, put it in a multi-cooker steamer basket, if the holes in it are too big, cover the bottom with foil, make small holes in it with an awl or a needle.
4. Sprinkle salt to taste on top of the rice.
5. Pour water into the steamer basket of the multicooker, based on the calculation of three glasses of water for one glass of rice.
6. Close the multi-cooker bowl and turn on the “Steam” mode for 40 minutes.
7. After the signal about the end of cooking, do not open the multicooker for another 5 minutes to allow the rice to cook.

Thai rice is such a broad and comprehensive topic that we can talk about it endlessly. As you know, Asian cuisine cannot do without this product, since it is one of the main agricultural crops. Among all the variety of choices on the market today, foodies especially appreciate jasmine rice. This is an exotic product with an incredibly delicate floral aroma. And the taste is quite interesting.

Differences

Why is jasmine rice so good and what features distinguish it from other types of this food product? First of all, we already mentioned the incredible aroma of the rice. Many gourmets are attracted to it. Secondly, one cannot help but note the boiling white long grains of rice, which actually somewhat resemble the delicate petals of a flower. Thirdly, this one cooks very quickly and easily.

Unlike regular jasmine rice, it is quite easy to cook. It does not require a large amount of liquid to prepare. Many Asian cuisine professionals steam this product, completely ignoring the cooking process.

Properties and benefits

Jasmine rice is an ideal side dish for any dish. It will complement both bright exotic cooking, oriental products, and simpler dinners and lunches that are familiar to us. It is recommended to use it even for making sweet desserts.

Jasmine rice retains its shape and dazzling white color even after cooking. From the very first minutes of preparing the product, an incredibly delicate and pleasant floral aroma will begin to spread throughout your kitchen.

How to cook

As we have already noted, this rice can be steamed or boiled in a regular pan. How to cook jasmine rice correctly? Firstly, it should be taken into account that the water required for cooking is half as much as in the usual case. Take a glass of rice and rinse it under running water. Then pour it into the pan and add water in a 1:1 ratio. Cover with a lid and wait for the water to boil. As soon as this happens, we switch the stove to the lowest setting. We wait fifteen minutes and turn off the heat.

But don’t rush to take out the rice and put it on plates. He needs another five to seven minutes to rest. Simply fluff the rice with a fork and leave it alone for the specified period. To enhance the aroma and add even more piquancy to the taste, it is recommended to add a couple of teaspoons of lemon juice to the finished product.

Excellent shape and delicate taste. Reviews

Jasmine rice holds its shape well after cooking. Reviews confirm this. Housewives also note the incredibly delicate taste. The rice seems to melt in your mouth. At the same time, it does not stick together and does not form lumps during cooking.

Judging by the reviews, experienced housewives have long learned to use this type of rice not only for preparing simple side dishes or pilaf, but also for inventing masterpiece desserts. Many chefs advise flavoring jasmine rice with coconut milk and adding a little cream. The dish will turn out to be independent, amazing in taste and low in calories.

Chinese jasmine tea rice

While Thais prefer ready-made jasmine rice, Chinese cooks prefer the culinary process. We suggest you prepare it with jasmine tea. You will need:

• One cup of regular long grain rice.
• A pinch of salt.
• Two teaspoons of strongly brewed jasmine tea.
• Half a liter of water.
• A little butter.

Add two tablespoons of jasmine tea and dilute with a glass of water. Leave the mixture for five minutes. Grease a pan with butter and pour a glass of rice into it. Pour “tea” water, put it on the fire and bring to a boil. As soon as the water begins to boil, reduce the heat to low and wait ten minutes.

This jasmine rice is perfect with fish dishes. It can be flavored with soy sauce or Chinese marinade and used in various salads or for making sushi.

Rice- An ancient agricultural crop. It was first cultivated in China and India. Ancient Chinese treatises describe rice as a sacred plant. The Chinese began cultivating it about 7,000 years ago. In Russia, rice became known only in the 15th century. India and China are the leading suppliers of rice worldwide, joined by Thailand in 2008.

Nowadays you can find a huge number of types of rice on supermarket shelves. They all differ in cooking time, taste and scope of application in various dishes.

Let's start with a short review of popular types of rice:

Advice
When buying rice, inspect it carefully; if you notice a lot of broken rice grains, then this grain is of low quality. You shouldn't buy it.

Long grain polished

This is the most popular type of rice, it is used for side dishes, salads and pilaf, it goes well with fish and seafood and is used in most famous rice recipes. Long grain polished rice can be found in any store. More often it comes across the Basmati variety. The grains of rice have an elongated shape; rice acquires its familiar white color after polishing. No less often on the shelves you can see steamed long-grain rice, that is, processed with steam.

If you want to get fluffy rice, then you should pay attention to steamed rice. The grains of rice do not stick together when cooked, their contours remain clear, which is especially important for preparing good pilaf. I think many people received just porridge with meat instead of real crumbly pilaf.

How to cook rice correctly:

1. For 1 cup of rice you need 2 cups of water.
2. Rinse the rice until the water runs clear.
3. If you purchased not steamed, then to ensure that it turns out crumbly, you should dry it in a preheated oven on a baking sheet, stirring occasionally.
4. Place rice in boiling salted water.
5. Bring to a boil for 5 minutes, then simmer over low heat for about 20 minutes.
6. Unparboiled rice takes 5 to 8 minutes longer to cook.
7. The lid of the pan should be kept closed, otherwise a lot of liquid will evaporate and the rice may burn.
8. After cooking, do not open the lid for 5 - 10 minutes to allow the rice to finish cooking.
9. Rice can be cooked in more water, but then you will have to check its readiness more often, otherwise you risk getting porridge, of course, if cooking porridge is not your goal.

Brown unpolished rice (brown)

In fact, brown rice is the same long-grain rice, the only difference is in the processing. Unlike what we are used to, the nutritious shell of brown rice is preserved during processing. Brown rice has an unusual brownish tint. Thanks to the shell, this rice is healthier than regular, polished rice; it retains many nutrients. Therefore, brown rice is chosen by adherents of a healthy diet.

How to cook brown rice:

1. For 1 cup of rice, 2.2 cups of water.
2. Rinse the rice thoroughly.
3. Pour it into salted boiling water.
4. Cook on high heat for 5 minutes, then on low for 30 minutes.
5. Open the lid as little as possible.
6. After cooking, let sit for about 10 minutes.

Advice
When cooking any type of rice, you need to use a thick-bottomed pan. First, the bottom heats up, and only then does the heat begin to transfer to the rice, which prevents burning.

Thai jasmine rice

Jasmine rice is a long grain variety. It has an unusual, subtle aroma and snow-white color. Jasmine grains are much smaller than the long grain rice we are used to. This variety of rice is very young; it entered the world market only in the 70s.

Jasmine rice is good for side dishes and sweet dishes, and its milk porridge is simply excellent. You should not add various spices to jasmine rice dishes; you are 100% guaranteed to overpower its delicate taste.

How to cook jasmine rice:

1. For 1 cup of rice, 1.5 cups of water.
2. Rinse the rice well.
3. Pour into hot water and bring to a boil.
4. Cook over low heat for 15 minutes with the lid closed.
5. Mix gently and leave covered for 5 - 10 minutes.

Short-grain polished rice is well suited for making porridge. This rice is very popular in Italy and is found in many Mediterranean dishes, mainly soups and risottos. Short grain rice contains a lot of starch and absorbs moisture well, has good stickiness, which makes it ideal for use in Japanese cuisine. This is what is used to make rolls. Puddings and casseroles are made from glutinous rice; rice desserts are especially popular in Thai cuisine.

You’ve probably noticed “special rice for sushi and rolls” on the shelves of Asian products; this is just a marketing gimmick. It is better to find simple round-grain rice in the cereal department; for example, “Krasnodar” is perfect for these purposes. Don't overpay for words on packaging.

Arborio rice is usually used to prepare risotto, but if you are saving money, then our native variety is no worse in taste. Arborio rice is noticeably larger than regular short-grain rice varieties, and risotto with it will look more attractive.

Advice
Do not wash rice before cooking to preserve the starch present in the grains.

How to cook short grain rice:

For rolls and sushi

• For 1 cup of rice, 1.3 - 1.5 cups of water.
• Rice should be placed in cold water.
• Bring to a boil and simmer over low heat for 15 - 20 minutes.
• It is very important not to open the lid during the entire cooking process.
• Season hot rice with rice vinegar, salt and sugar.

For risotto

• For 1 cup of rice you need 2.5 - 3 cups of broth.
• Rice should be poured into a frying pan with heated vegetable oil.
• Fry until the grains become translucent and saturated with oil.
• Cook over low heat for 20 minutes, stirring constantly.

Red rice Ruby

It appeared on Russian shelves relatively recently, and some consumers are not even aware of its existence. Red rice has a characteristic dark brown color; there are both short-grain and long-grain varieties.

In southern Russia, red rice has been grown for quite a long time, mainly the Rubin and Mars varieties. In India, ruby ​​rice is used not only for food, but also for traditional rituals to this day.

Red rice is the healthiest type of rice, since during processing it is only peeled and completely retains its shell, rich in vitamins and fiber.

Red rice has an unusual taste for rice. It goes well with tomatoes, peppers, mushrooms and meat. Used for stews and soups. Rice is difficult to digest due to its hard shell.

How to cook red rice:

1. For 1 cup of rice - 2.5 cups of water.
2. Rinse the rice well.
3. Pour into cold water, after boiling, cook for 40 - 45 minutes
4. After boiling, add salt and keep the lid closed.
5. Let sit for about 10 minutes after cooking.

Advice
To reduce the cooking time for red and wild rice from 40 to 25 minutes, you need to soak it overnight.

Wild rice is a herb called Tsitsania aquatica, also called water rice or Indian rice. Grows mainly in North America. The grains of this variety are almost black in color, thin and elongated in shape. Wild rice contains a large amount of proteins, B vitamins, has 18 amino acids and a considerable amount of folic acid.

In addition to wild rice, Tibetan black rice also has a black color; you can distinguish it from wild rice by its shape. Tibetan - more rounded in shape. In ancient China, Tibetan rice was called “Forbidden” because it was only available to the imperial family.

The preparation technology for both types is similar.

In Russia, wild and black rice are less common than others; they are mainly sold in mixtures and are considered one of the most expensive.

Black rice has a slight “nutty” flavor with a slight hint of sweetness. It is used for side dishes and a variety of hot dishes. Wild and black rice go well with meat, vegetables and seafood.

How to cook black rice correctly:

1. For 1 cup of rice you need 2.8 cups of water.
2. Rinse the rice.
3. Pour into water and bring to a boil.
4. Cook for 50 minutes in salted water with the lid closed.
5. After cooking, let it sit for 10 minutes.

Mixtures of different types of rice

For mixtures, brown, red and wild rice, as well as their paired combinations, are usually used. If you purchased a ready-made package of rice cereal mixture, follow the instructions for proper preparation. Typically, the cooking time for the mixture depends on the type of rice that takes the longest to cook. This should be taken into account if you make the mixture yourself, from separately packaged varieties of rice.

Regular, white milled rice should not be mixed with red or wild rice. White rice will be overcooked, but wild rice will not even have time to cook. If you mix these varieties, you must cook them separately. Wild rice will contrast effectively with white rice.

It should also be remembered that long-grain and round-grain varieties of rice do not combine with each other for the simple reason that round varieties are often more sticky.

Fried rice is a popular part of East Asian cuisine. With its simplicity and unpretentiousness, our chefs also liked it. The essence of the dish is that a pre-boiled product is simmered in a frying pan over high heat with spices, eggs, vegetables and meat, acquiring a radically new look and taste.

Fried rice is a recipe that allows you to prepare many delicious and aromatic dishes. The easiest way is to first boil the grains until half cooked, and then simmer, following the instructions in the recipe. Spices and various aromatic sauces are added to rice. Chili and garlic give the treat a slight spice.

Ingredients:

• rice - 200 g;
• carrots - 1 pc.;
• parsnip - 1 pc.;
• clove of garlic - 3 pcs.;
• chili pepper pod - 1/2 pcs.;
• soy sauce - 60 ml;
• oil - 50 ml.

Preparation

1. Boil the rice and cool.
2. Cut the vegetables into cubes, chop the pepper and garlic. Fry in a hot frying pan.
3. Add rice, heat and pour in soy sauce.
4. Fry for 10 minutes.
5. The fried rice should be soaked in the sauce and become crumbly.

Thai Fried Rice

Stir fry is a traditional Thai dish with vibrant aromas and spicy flavors. The popular recipe is incredibly simple: pre-cooked and cooled rice, fried in spices and broth with the addition of beaten eggs and cashew nuts. To ensure that the grains acquire a crumbly texture and do not turn into porridge, they are stirred intensively.

Ingredients:

• boiled rice - 450 g;
• sweet pepper - 1 pc.;
• chili pepper - 1 pc.;
• egg - 2 pcs.;
• clove of garlic - 3 pcs.;
• curry - 10 g;
• soy sauce - 60 ml;
• sugar - 1 teaspoon;
• broth - 70 ml;
• cashew nuts - 80 g.

Preparation

1. Fry the chili, bell pepper and garlic over high heat.
2. Pour in the eggs and stir vigorously.
3. Add broth, sugar, curry and soy sauce.
4. Add nuts, stir and add rice.
5. Cook Thai fried rice until liquid evaporates.

Chinese fried rice

Vegetable fried rice is one of the most popular accompaniments in Chinese cuisine. An incredibly tender, tasty and healthy dish gives scope for culinary imagination. Any fresh and high-quality vegetables will do for cooking. Along with traditional carrots and onions, young zucchini and green peas will look especially attractive.

Ingredients:

• boiled rice - 200 g;
• green peas - 60 g;
• zucchini - 1/2 pcs.;
• egg - 2 pcs.;
• carrots - 1 pc.;
• soy sauce - 50 ml;
• oil - 40 ml;
• clove of garlic - 3 pcs.

Preparation

1. Boil the peas.
2. Fry with vegetables.
3. Beat in the eggs and stir vigorously.
4. Add rice and garlic.
5. Pour in the sauce.
6. Cook Chinese fried rice for 7 minutes.

Fried rice with chicken

Fried will become tastier and more aromatic if you follow Asian cooking techniques. The basic rules are as follows: all ingredients are sliced ​​equally thinly and quickly fried in a hot frying pan. The rice is added last and for better soaking in the sauce, it must be very cold.

Ingredients:

• boiled rice - 180 g;
• chicken fillet - 120 g;
• Chinese cabbage - 60 g;
• sweet pepper - 1 pc.;
• soy sauce - 40 ml;
• clove of garlic - 3 pcs.;
• fish sauce - 40 ml;
• sugar - 10 g;
• ground red pepper - 5 g.

Preparation

1. Fry the garlic.
2. Add fillet and vegetables.
3. Add cold rice, sugar, soy sauce and fish sauce.
4. Mix everything quickly.
5. Cook fried rice for no more than 2 minutes.

Fried rice with shrimp

Fried and egg - a bright representative of Chinese culinary traditions. Unlike previous recipes, this one is soft, light and balanced in taste. All components are carefully selected and complement each other appropriately. Pre-cooked and cooled rice will improve the texture of the dish.

Ingredients:

• shrimp - 450 g;
• boiled rice - 230 g;
• egg - 3 pcs.;
• soy sauce - 60 ml;
• green peas - 120 g;
• carrots - 1 pc.;
• oil - 80 ml.

Ingredients:

1. Fry green peas and carrots in a frying pan.
2. Add shrimp and simmer for no more than 3 minutes.
3. Beat in the eggs and mix.
4. Add rice, add sauce and stir quickly.
5. Serve hot.

Fried rice with onions and carrots

Fried rice with onions is a simple recipe to get you started with Asian cuisine. The cooking technology is based on the fact that dry rice is fried with vegetables for several minutes, acquiring a golden color, poured with boiling water and simmered under the lid for a quarter of an hour. The rice turns out tender, crumbly and served as a side dish.

Ingredients:

• rice - 250 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• oil - 80 ml;
• boiling water - 450 ml.

Preparation

1. Chop the onion and grate the carrots on a fine grater.
2. Fry a little.
3. Add rice, stir, fry for 5 minutes.
4. Pour boiling water, cover and simmer for 15 minutes.
5. Remove the lid and evaporate the remaining water. Stir.
6. Serve hot rice fried in a frying pan.

Pineapple Fried Rice - Recipe

Pineapple fried rice is a classic in Malay cuisine. This combination is used for a reason: pineapple brings out the sweetness of the fried rice and adds freshness. The dish is nutritious, low in calories and perfectly diversifies your diet. Since the recipe is adapted to European sensibilities, the presence of peas and corn is appropriate.

Ingredients:

• boiled rice - 350 g;
• pineapple - 180 g;
• sweet pepper - 1 pc.;
• green peas - 80 g;
• corn - 50 g;
• dried ginger - 10 g;
• soy sauce - 70 g;
• ground red pepper - 5 g.

Preparation

1. Fry vegetables for 5 minutes.
2. Add rice and pineapple cubes and cook for another 2 minutes.
3. Pour in soy sauce, season with ginger and red pepper.
4. Stir and remove from heat.
5. You can serve fried rice as a side dish, or as an independent dish.

Garlic Fried Rice - Recipe

Garlic fried rice represents Japanese cuisine. Japanese food is distinguished by its delicacy and balanced taste. This variation, with its garlic aroma, caramel tenderness of fried rice and the airiness of the egg mass, fully corresponds to the culinary traditions of the Celestial Empire. The dish can be adapted to be vegan by omitting the eggs.

Ingredients:

• rice - 180 g;
• clove of garlic - 5 pcs.;
• oil - 30 ml;
• water - 20 ml;
• egg - 2 pcs.

Preparation

1. Boil the rice until half cooked.
2. Sauté garlic in oil.
3. Add rice and fry.
4. Beat in the eggs, mix, add 20 ml of water and simmer under the lid for 15 minutes.

Pork and Mango Fried Rice - Recipe

Stir fry and mango is the most exquisite restaurant dish representing Thai cuisine. The combination of meat and exotic fruits is recognized as a classic in Asian countries and is widely used in various versions. In this recipe, sweet mango perfectly complements the taste of pork and spicy rice, adding juiciness and piquancy to the dish.

Ingredients:

• rice - 250 g;
• pork - 180 g;
• mango - 1 pc.;
• pepper - 1 pc.;
• celery - 1 pc.;
• soy sauce - 40 ml;
• dried ginger - 5 g.

Preparation

1. Boil the rice.
2. Slice and fry the pork.
3. Add pepper, ginger, celery and mango. Fry for 5 minutes.
4. Add rice and stir. Pour in the sauce.
5. Cook until the rice is heated through.

Fried rice in a slow cooker

Fried rice with soy sauce is an excellent side dish for meat and fish dishes. Traditionally, it is cooked in a wok. Its absence will be replaced by a multicooker bowl, its structure reminiscent of an Asian frying pan. It will do an excellent job, which will take no more than 6 minutes, quickly frying all the components in the prescribed mode.

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