Tuesday, June 20, 2017

Thai Mango Fried Rice




Story: I am blessed with a foodie family! So when Neeraj and Ketaki came back from their recent trip to Phuket, I wanted to hear all about the food they ate there. A pleasant surprise - they got me recipe kits for Pad Thai and Tom Yum soup

The kits turned out to be perfect! Especially for someone like me who had not cooked Thai food. Encouraged by the results, I started exploring Mango fried rice recipes. Then I found this website  and I was like

video



Source: Eating Thai Food website - I combined two recipes

Time: Prep Time 30 mins, Cooking Time: 15 mins

Ingredients:
  • 1.5 cup short grain rice (I used ambe mohor variety)
  • 2 tbsp oil
  • 1 tsp minced garlic
  • Juice of half a lemon
  • 1/2 tbsp soya sauce 
  • 1/2 tbsp oyster sauce
  • 1/2 tsp hot sriracha
  • 2 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1/2 cup tender coconut water
  • 1 egg
  • handful cashew nut slices
  • Fresh Basil leaves finely chopped
  • 1 tbsp chopped scallions (green onion) 
  • Assorted veggies of your choice for the fried rice - I used
    • 1/2 red pepper and 1/2 bell pepper finely sliced
    • one small shallot sliced
    • zucchini cut into small cubes
  • Mango - preferably Totapuri - ripe but firm - peeled & cut into cubes
Recipe:
Half-cook the rice with tsp of oil so that the grains don't stick together. While the rice is cooking in the pot, cut the veggies and keep ready. Mix, soya sauce, oyster sauce and sriracha in a small bowl. Mix coconut milk and coconut water in another bowl.

Heat a tbsp of oil in a wok. Add minced garlic, cashew slices, some scallions and basil leaves. As you can smell the garlic, and cashew starts to sizzle, add half of the soya sauce mixture, half of the fish sauce and saute veggies for a minute till they start to cook. Remove the veggies and keep them on the side.

To the hot pan add a cracked egg and scramble it. Then add the rice and saute it. Add the rest of the soya sauce mixture, fish sauce and scallions. Mix well and add the veggies to the pan. Saute for half a minute and then add the coconut milk mixture. Cover this mixture and let the rice cook and get a bit sticky in the coconut milk.

Finally add mango pieces, lemon juice and remainder of basil leaves. Mix well and cover only for half a min. You don't want the mango to get too soft.

Serve with grilled fish or Tom Yum soup.

PS - lol - I wasn't sure about this experiment so we served the rice alongside Gobi ka paratha :-)

No comments:

Post a Comment