Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons nam pla (Thai fish sauce)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 eggs, lightly beaten
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
Special Equipment Needed:
- Large wok or skillet
Step-by-Step Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the red bell pepper and stir-fry for another 2-3 minutes until slightly softened.
4. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through.
5. In a small bowl, whisk together the nam pla, soy sauce, and sugar.
6. Push the rice to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
7. Add the nam pla mixture to the wok and stir-fry for another 1-2 minutes until the rice is evenly coated.
8. Add the scallions, cilantro, basil, and mint to the wok and stir-fry for another 1-2 minutes until the herbs are wilted.
9. Season the fried rice with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 8g
- Carbohydrates: 38g
- Protein: 7g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Jasmine rice can be substituted with any type of cooked rice.
- Red bell pepper can be substituted with any color bell pepper or other vegetables such as carrots or peas.
- Nam pla can be substituted with soy sauce or oyster sauce.
Variations:
- Add cooked shrimp, chicken, or tofu for a protein boost.
- Use leftover cooked vegetables such as broccoli or cauliflower instead of bell pepper.
- Add chopped peanuts or cashews for extra crunch.
Tips and Tricks:
- Use cold cooked rice to prevent it from becoming mushy when stir-fried.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok.
- Adjust the seasoning to your taste by adding more nam pla, soy sauce, or sugar.
Storage Instructions:
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the fried rice in a bowl or on a plate with a sprinkle of chopped herbs on top.
Garnishes:
- Chopped scallions, cilantro, basil, and mint
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok while stir-frying.
Food Safety Advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food History:
- Nam pla is a traditional Thai fish sauce made from fermented fish and salt. It is a staple ingredient in many Thai dishes.
Flavor Profiles:
- Salty, umami, savory, with a hint of sweetness and fresh herbs.
Serving Suggestions:
- Serve the fried rice as a main dish for lunch or dinner.
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Region: Thai