Asian > Thai > Rice > Fried Rice

Thai Suki Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 lb. chicken breast, sliced thinly
- 1/2 lb. shrimp, peeled and deveined
- 1/2 cup sliced carrots
- 1/2 cup sliced cabbage
- 1/2 cup sliced celery
- 1/2 cup sliced onion
- 1/2 cup sliced mushrooms
- 1/2 cup sliced bell pepper
- 1/2 cup sliced scallions
- 1/4 cup vegetable oil
- 2 tbsp. garlic, minced
- 2 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. sugar
- 1 tsp. black pepper
- 1/4 cup Thai basil leaves

Special equipment needed:
- Wok or large skillet

Step-by-step instructions:

1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the pan.

2. Add the garlic and stir-fry for 30 seconds.

3. Add the chicken and shrimp and stir-fry until they are cooked through, about 2-3 minutes.

4. Add the vegetables and stir-fry for 2-3 minutes until they are slightly softened.

5. Add the cooked rice and stir-fry for 2-3 minutes until the rice is heated through.

6. Add the soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for another 1-2 minutes until everything is well combined.

7. Add the Thai basil leaves and stir-fry for another 30 seconds.

8. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 45g
Protein: 20g
Sodium: 900mg
Sugar: 7g

Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Shrimp can be substituted with tofu or more vegetables.
- Vegetables can be substituted with any other vegetables you like.

Variations:
- Add more vegetables such as broccoli, snow peas, or bean sprouts.
- Use brown rice instead of white rice.
- Add a beaten egg to the stir-fry.

Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to slice all the vegetables thinly and evenly for even cooking.
- Use a high smoke point oil such as vegetable oil or canola oil for stir-frying.

Storage instructions:
Store any 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 large bowl or on a platter. Garnish with more Thai basil leaves.

Garnishes:
- Thai basil leaves
- Sliced scallions
- Chopped peanuts

Pairings:
- Thai iced tea
- Coconut water

Suggested side dishes:
- Thai green papaya salad
- Tom yum soup

Troubleshooting advice:
- If the fried rice is too dry, add a little more soy sauce or oyster sauce.
- If the fried rice is too wet, cook it for a little longer to evaporate any excess moisture.

Food safety advice:
- Make sure to cook the chicken and shrimp to an internal temperature of 165°F.
- Store any leftover fried rice in the refrigerator within 2 hours of cooking.

Food history:
Thai fried rice is a popular street food in Thailand. It is often made with leftover rice and whatever vegetables and protein are available.

Flavor profiles:
Savory, umami, slightly sweet, and aromatic.

Serving suggestions:
Serve the fried rice as a main dish for lunch or dinner.

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Region: Thai

Taste: Savory, Spicy, Tangy, Aromatic, Umami