CooQ : Recipe: Khao Pad (fried Rice)

Khao Pad (fried Rice)

Thai | Mains

Fried rice
75 calories/serving
20 mins
The famous rice dish of Thailand flavoured with herbs and spices along with eggs and chicken to make it an exotic platter to enjoy.
Recipe by:
Easy Cooking Hub

Ingredients

lemon grass
coriander leaves
onion
garlic
green chilli
coriander seed
cumin powder
black pepper powder
ginger
salt
lemon
lemon rind
water
rice
oil
spring onion
babycorn
capsicum
soy sauce
coconut milk
cumin seed

Instructions

For the green curry paste

1. In a mixer grinder add 2 tbsp finely chopped lemon grass, 1 cup chopped coriander leaves, 1/4 cup roughly chopped onions, 1 tbsp roughly chopped garlic, 10 roughly chopped green chillies, 1 tbsp coriander seeds, 2 tsp cumin powder, 1/2 tsp black pepper powder, 1 inch ginger, salt to taste, 1/2 tsp lemon juice, 1/4 tsp grated lemon rind and 1/2 cup water. blend it to a fine paste and keep aside.

For the rice

1. Heat 1 tbsp oil in a wok or a kadhai, add 1/4 cup spring onion whites and sauté on a medium flame for 1 to 2 minutes.

2. Add 1/2 cup thinly sliced and parboiled baby corns and sauté on a medium flame for 1 minute.

3. Add 1/2 cup thinly sliced capsicum, 2 tbsp finely chopped spring onion greens and sauté on a medium flame for 1 minute.

4. Add 1.5 tsp finely chopped green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.

5. Add 3 cups of cooked rice, salt & blackpepper to taste, mix well and cook on a medium flame for 1 minute.

6. Add 1 tsp soy sauce, mix well and cook on a medium flame for 1 to 2 minutes. keep aside.

For the coconut sauce

1. Heat 2 tbsp oil in a broad non-stick pan and add 1/2 tsp cumin seeds.

2. When the seeds crackle, add 1/4 cup finely chopped spring onion whites and sauté on a medium flame for 1 minute.

3. Add 2 slit green chillies, 1 tbsp finely chopped spring onion greens and sauté on a medium flame for 1 minute.

4. Add 1/2 cup coconut milk, 1 tsp lemon juice, salt to taste 1/4 cup of water and 1/2 tsp of the prepared green curry paste. mix well and cook on a medium flame for 2 minutes, while stirring continuously. keep aside.

How to proceed

1. Put the rice into a 7″ ring mould and spread it evenly.

2. Invert the ring over a serving plate and tap sharply to unmould the rice.

3. Pour the coconut sauce in the centre and serve immediately garnished with chopped spring onion greens.

By Tarla Dalal

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