Kris's Always Perfect, Thai Styled, Fried Rice!

Perfect for people on a budget!
Often when cooking or eating we are left with little remains of veggies and meat that get shoved to the back of your fridge to be completely forgotten until next spring. You had every intention or making a salad, omelet, or sandwich but just didn't remember.  When most people think fried rice, they imagine rice with peas, carrots, an egg and some sort of salty, goopey, and greasy sauce mixed together that sits like a lump in your stomach. Not this one, I learned in Thailand that you can opt out of all that and make it actually taste good. Since bringing this home, we have learned to love fried rice again!

Essentially this dish is going to be bits and pieces of whatever you have lying around the house. Even if the leftovers include 1 celery stalk and 1/4 an onion raw, because they will add a freshness to cooked elements. I have only a few essential ingredients, that the measurements only change if you have more than the 2-3 cups of rice. The rest is whatever you have. I ALWAYS go easy on the salt and soy sauce because: YOU CAN ADD MORE BUT YOU CAN'T TAKE AWAY.

To add this recipe is quite healthy as you get to control how much fat goes into the dish. While I do a lot of eyeballing in this recipe, I have added some measurements to make it easier but in the end I choose to be conservative. You know what you like and can add a little more if you want.

Essential Ingredients:
2-3 cups of day old cooked rice (1 cup of uncooked rice = 2-3 cups of cooked rice) warmed up.
1 tbls olive oil
1 tsp lite soy sauce
Kosher salt
2 tsp Cayenne
3-4 garlic cloves (or 1 tsp dried garlic)
2-3 eggs

Ingredients in the picture above (optional and will depend on what you have):
1/4 cup raw onion diced
1 celery raw stalk chopped small
1/4 cup chopped raw red bell pepper
1 raw chili diced
1/4 cup roasted brussel sprouts
1/4 -1/2 cooked chicken chopped
1/4 cup ground cooked pork
2-3 Campari Tomatoes (add at the end!)


1. Heat the olive oil in a large wok or large skillet pan on medium-high to medium heat.
2. Once the oil is hot throw in the raw veggies except the tomatoes, then add some pepper and a DASH of salt (approx. 1/16th of a teaspoon). Stir for 2-3 min until the veggies are just starting to turn translucent.
3. Add meats, and sprouts to the pan with another DASH of salt. Stir and cook until warmed through, approx. 1-2 min.
4. Remove the veggies and meat from the pan and set aside in a bowl of some sort.
5. Reduce the heat to medium and add the rice ( no need to add more oil).
6. Add Garlic, Cayenne, a DASH of salt, pepper and Soy sauce and stir the rice to coat evenly.
7. Push the rice with a spatula to one side of the pan and crack 2-3 eggs into the other side of the pan. Scramble them and cook them till they are SLIGHTLY runny. Add pepper and mix with the rice.
8. Add the veggie/meat mix back in with the rice, taste and adjust seasonings accordingly. Warm it all through then add the tomatoes on top and serve.

Cooks Note: The above directions are based on what ingredients I had that day, but the basics of cook the raw first then add the cooked leftovers will apply to any of the ingredients you use.

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