Sunday, March 28, 2010
Khao Phat Kaphrao ข้าวผัดกะเพรา Thai Fried Rice With Holy Basil
A Thai street food week won't be complete without a good Thai fried rice. With all the remaining leftovers in the fridge, fried rice was the obvious choice for my Saturday night dinner. Being one of the most versatile dish, fried rice can look and taste very differently depending on the ingredients and seasoning one adds to it, so be creative and as long as you get a few crucial things right you'll be getting perfect fried rice time after time.
Here are a few other variations I have done before, please have a look;
P.S make sure you are using cold rice, if you are using freshly cooked rice spread it out on a plate and chill in the fridge for a little while.
recipe per serve
1 cup of cooked rice (cold rice from the previous night is the best)
1/4 of an onion, sliced
2 garlic cloves, chopped
2 bird chillies, chopped
1/2 green chili, chopped
handful of sliced chillies
handful of holy basil
4 prawns, shelled and chopped
a little meat of your choice
2 stalks of kailan, sliced at an angle
dash of soy
dash of oyster sauce
dash of fish sauce
white pepper to taste
Saute chopped garlic and chillies follow by the prawns and meat of your choice.
Push the fried mixture to aside, when the wok heats up again add a little more oil and crack an egg in. Wait for it to set a little before scrambling it.
Add the rice and fry on high heat for a few minutes, add seasonings.
Next add kailan and sliced onion, continue to fry for a minute or til kailan is cook but remains crisp.
Finally chuck in the holy basil and the sliced chillies, cook for a further 30 seconds.
Serve immediately with cut chillies in fish sauce.
If you are greedy like me, add an extra fried egg on top.