Chatuchak Fried Rice
3 ounces sugar snap peas or snow peas, trimmed and blanched
Heat the oil in wok or large, heavy skillet over a high heat. Add the shallots, garlic, chili, and ginger. Stir until the shallots have softened.
1 tablespoon sunflower oil
3 shallots, chopped finely
2 garlic cloves, crushed
1 red chili, deseeded and chopped finely
1 inch piece of ginger root, shredded finely
1/2 green bell pepper, deseeded and sliced finely
3 baby eggplants, quartered
6 corncobs, halved lengthwise and blanched
1 tomato, cut into 8 pieces
1 1/2 cups bean sprouts
1 tomato cut into eight pieces
3 cups cooked thai jasmine rice
2 tablespoons tomato ketchup
Add the green bell pepper and baby eggplants and stir. Add the sugar snap peas or snow peas, baby corncobs, tomato, and bean sprouts. Stir for 3 minutes.
Add the rice, and lift and stir with two spoons for 4-5 minutes, until no more steam is released. Stir in the tomato ketchup and soy sauce.
Serve immediately, garnished with cilantro leaves and lime wedges to squeeze.
This recipe serves: 4
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