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Veggie adaptation of Thai Fried Rice

Ingredients

servings.

300 g rice (Thai fragrant / Jasmine)
6 medium sized egg(s)
2 table spoon(s) butter
3 medium sized carrot(s)
1 bundle(s) spring onion
5 large clove(s) garlic
2 table spoon(s) oil (e.g. coconut)
1 table spoon(s) sugar
1 table spoon(s) oyster sauce
3 table spoon(s) soy sauce
2 table spoon(s) lemon juice
1 tea spoon(s) salt
0.5 tea spoon(s) black pepper
700 ml water

You may serve fish oil for seasoning.

Preparation

  1. Cook the rice in the morning
    Several hours before preparing the actual dish, e.g. in the morning, cook the rice. Take 300 g of rice and wash it until the water does no longer become milky. Add 700 ml of cold water and bring it to boiling temperature with a lid on. Then reduce the heat and let it simmer for about 25 minutes. Do not add too much water to keep the rice from becoming too soft. If it is too hard after 25 minutes, add a small amount of water and keep it heated for another 5 minutes. This will give approximately 1 kg of rice. Leave it to cool.
    Hint: Do not add salt.
  2. Prepare the veggies
    Peel the 4 carrot(s) in cut them into slices. Wash the 1 bundle(s) of spring onions and cut them into thin slices. Then peel the 5 clove(s) of garlic and chop then into fine pieces.
  3. Fry the rice
    Add about 2 table spoon(s) of oil into frying pan. Heat it up, then add the garlic. Fry the garlic until it starts to become yellowish. Add an egg, then rapidly stirr. Repeat this for all 6 egg(s). Add 1 table spoon(s) of soy sauce and 1 table spoon(s) of sugar and stirr. Add the pre-cooked rice, 2 table spoon(s) of butter, 1 table spoon(s) of oyster sauce, and 1 tea spoon(s) of salt and mix. Fry until the butter is molten. Reduce the heat and fry for 5 minutes under occasional stirring.
  4. Add the veggies
    Take the pan off the stove and add the carrots and spring onions. Add 2 table spoon(s) of lemon juice and 0.5 tea spoon(s) of black pepper. Mix. Season to taste with salt, soy sauce, oyster sauce, pepper and lemon juice. Serve with soy sauce, lemon juice, fish oil and salt for individual seasoning.

Quick prep

  1. Cook the rice in the morning
    Wash 300 g rice.
    Add 700 ml water.
    Heat until cooks.
    Reduce heat and simmer for 25 minutes.
    Let it cool.
  2. Prepare the veggies
    Peel 4 carrots and cut into slices.
    Wash 1 bundle(s) spring onions and cut into fine slices.
    Peel 5 cloves of garlic and chop into fine pieces.
  3. Fry the rice
    Heat 2 table spoon(s) of oil.
    Add the garlic and fry until yellowish.
    For each of 6 eggs, add and stirr rapidly.
    Add 1 table spoon(s) of soy sauce.
    Add 1 table spoon(s) of sugar.
    Stirr.
    Add pre-cooked rice.
    Add 2 table spoon(s) of butter.
    Add 1 table spoon(s) of oyster sauce.
    Add 1 tea spoon(s) of salt.
    Fry and mix until butter is molten.
    Reduce heat.
    Fry for 5 minutes, stirr occasionally.
  4. Add the veggies
    Take off stove.
    Add carrots and spring onions.
    Add 2 table spoon(s) of lemon juice.
    Add 0.5 tea spoon(s) of black pepper.
    Season to taste with salt, soy sauce, oyster sauce, pepper and lemon juice.
    Serve with soy sauce, lemon juice, fish oil and salt.