THE EVERYTHING® THAI COOKBOOK (32 page)

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 medium onion, sliced

½ medium head Chinese cabbage, coarsely chopped

3 cups cooked long-grain white rice

¼ cup fish sauce

¼ cup dry sherry

¼ cup chicken stock

1 cup snow peas, trimmed and cut into bite-sized pieces

1 cup shredded, cooked chicken

2 eggs, beaten

1. In a large skillet or wok, heat the oil over medium-low heat. Add the garlic, ginger, and onion, and stir-fry for 5 minutes or until the onion becomes translucent.
   
2. Add the cabbage, increase the heat to medium, and stir-fry for 10 minutes.
   
3. Add the rice and stir-fry for 2 minutes.
   
4. Combine the fish sauce, sherry, and stock in a small bowl; add to the wok and stir to combine.
   
5. Add the snow peas and chicken; stir-fry for 2 minutes more.
   
6. Move the rice to the sides of the wok, forming a hole in the middle. Pour the eggs into the hole and cook for about 1 minute, stirring the eggs with a fork. Fold the cooked eggs into the fried rice.
   

Serving Rice

In Southeast Asia, baskets are lined with banana leaves or lettuce and used as serving dishes for rice.

2 tablespoons fish sauce

1½ tablespoons rice vinegar

2 tablespoons sugar

2½ tablespoons vegetable oil

2 eggs, beaten

1 bunch green onions, trimmed and thinly sliced

2 tablespoons minced garlic

1 teaspoon dried red chili pepper flakes

2 large carrots, peeled and coarsely shredded

2 cups bean sprouts, trimmed if necessary

5 cups day-old long-grain white rice, clumps broken up

¼ cup chopped mint or cilantro leaves

¼ cup roasted peanuts, chopped

1. Combine the fish sauce, rice vinegar, and sugar in a small bowl; set aside.
   
2. In a wok or large skillet, heat the oil over medium-high heat. Add the eggs and stir-fry until scrambled.
   
3. Add the green onions, garlic, and pepper flakes and continue to stir-fry for 15 seconds or until fragrant.
   
4. Add the carrots and bean sprouts; stir-fry until the carrots begin to soften, about 2 minutes.
   
5. Add the rice and cook for 2 to 3 minutes or until heated through.
   
6. Stir in the fish sauce mixture and add the fried rice, tossing until evenly coated.
   
7. To serve, garnish the rice with chopped mint, or cilantro, and chopped peanuts.
   

3 tablespoons vegetable oil

1 whole boneless, skinless chicken breast, cut into bitesized pieces

1 clove garlic, minced

1 medium onion, slivered

2 eggs

4 cups cooked rice

1 tomato, cut into 8–10 wedges

1 green onion, trimmed and sliced

2 teaspoons soy sauce

1 teaspoon fish sauce

1 teaspoon sugar

1 teaspoon ground white pepper

1. In a large skillet or wok, heat the vegetable oil on medium-high. Add the chicken pieces and the garlic, and stir-fry 1 minute.
   
2. Add the onion and continue to stir-fry for an additional minute.
   
3. Break in the eggs, mixing well.
   
4. Stir in all the remaining ingredients; stir-fry for 2 more minutes.
   
5. Serve immediately.
   

Storing Cooked Rice

Cooked rice is very susceptible to spoilage. It should not be left at room temperature longer than it needs to be for serving, and should not be stored in the fridge for more than 3 days (in an airtight container). Rice can also be frozen in an airtight container for up to 6 months.

3 tablespoons vegetable oil

3 cloves garlic, minced

½ cup ground pork or chicken

10 Chinese olives, pitted and chopped

3 cups day-old cooked rice Fish sauce (optional)

Cucumber slices

Lime wedges

Chopped cilantro

Hot sauce

1. Heat the oil in a wok or large skillet on medium. Add the garlic and stir-fry briefly. Add the pork and olives. Stir-fry until the pork is cooked through and any juices that have accumulated have cooked off.
   
2. Add the rice, breaking up any clumps, and stir-fry until the rice is hot. Adjust the saltiness with a bit of fish sauce if necessary.
   
3. Serve accompanied by cucumber slices, lime wedges, chopped cilantro, and hot sauce.
   

Cilantro

It is a proven fact that some people cannot stand the taste of cilantro—it is like an allergy of the tastebuds! If you or someone you're cooking for falls into this category, fresh parsley makes an acceptableo—if not dullo—substitute.

2 tablespoons vegetable oil

1 (½-inch) piece of gingerroot, peeled and thinly sliced

1 stalk lemongrass, sliced into rings (tender inner portion only)

2—3 green onions, sliced into rings

1 red chili pepper, seeded and minced

1½ cups long-grained rice

Pinch of brown sugar

Pinch of salt

Juice of ½ lime

2¾ cups water

1. In a medium-sized pot, heat the oil over medium heat. Add the gingerroot, lemongrass, green onions, and chili pepper; sautée. for 2 to 3 minutes.
   
2. Add the rice, brown sugar, salt, and lime juice, and continue to sautée. for an additional 2 minutes. Add the water to the pot and bring to a boil.
   
3. Reduce the heat, cover with a tight-fitting lid, and simmer for 15 to 20 minutes, until the liquid is absorbed.
   

Do Not Disturb

As a general rule, do not stir simmering rice — as it causes the grains to break, resulting in a gummy end product.

2 tablespoons vegetable oil

½ cup finely chopped onion

1½ cups long-grained rice

1 teaspoon curry powder

2¾ cups vegetable stock

Salt to taste

¼ cup golden raisins (regular raisins can be substituted)

2 teaspoons Mango Chutney (see recipe on page 274)

1. In a medium-sized pot, heat the oil over medium heat. Add the onions and sautée. for 2 minutes, until the onions are soft but not browned.
   
2. Add the rice and continue to sautée. for an additional 2 minutes. Add the curry powder and sauté for 1 more minute.
   
3. Pour in the vegetable stock and season with salt. Bring to a boil, then reduce heat and cover. Simmer the rice for 15 to 20 minutes, stirring occasionally.
   
4. Add the raisins and the chutney. Continue to simmer for an additional 5 minutes or until tender.