Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 cup minced cha-phlu leaves
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Special equipment needed: None
Step-by-step instructions:
a. Heat the vegetable oil in a large skillet over medium-high heat.
b. Add the garlic and onions, and sauté until fragrant and translucent.
c. Add the carrots and bell peppers, and sauté until slightly softened.
d. Add the cha-phlu leaves and sauté for another minute.
e. Add the cooked rice, soy sauce, salt, and black pepper, and stir to combine.
f. Push the rice mixture to the sides of the skillet, creating a well in the center.
g. Pour the beaten eggs into the well and scramble until cooked.
h. Stir the scrambled eggs into the rice mixture until well combined.
i. Serve hot.
20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 240
- Fat: 9g
- Carbohydrates: 33g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Cha-phlu leaves can be substituted with basil leaves or cilantro.
- Carrots and bell peppers can be substituted with any vegetables of your choice.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use brown rice instead of jasmine rice for a healthier option.
- Add chopped peanuts or cashews for a crunchy texture.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure to sauté the vegetables before adding the rice to ensure even cooking.
- Don't overcook the scrambled eggs, as they will continue to cook when stirred into the rice.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate, garnished with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions or green onions
- Sesame seeds
- Chopped peanuts or cashews
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, continue cooking until excess moisture evaporates.
Food safety advice:
- Make sure to cook the rice and eggs to a safe temperature of 165°F.
Food history:
- Cha-phlu is a type of herb commonly used in Thai cuisine, known for its unique flavor and aroma.
Flavor profiles:
- This dish has a savory, slightly sweet flavor with a hint of herbaceousness from the cha-phlu leaves.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Thai