THAI SQUID STIR FRY RECIPES

Name: Thai Combination Fried Rice
Total time: 10 min
Yield: Serves four to six
Cuisine: thai
Ingredients: 4 tablespoons canola or vegetable oil; 8 garlic cloves, minced or pressed; 1 large carrot, peeled and diced small or cut in julienne; 4 ounces tofu, patted dry and cut in 1/2-inch dice; 4 eggs, beaten and seasoned with salt and pepper; 5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods; 2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste); 2 to 3 teaspoons Thai or Indonesian chile sauce (to taste); 1 tomato, chopped; 1 bunch scallions, both white and green parts, chopped; 1/2 cup chopped cilantro; Thinly sliced cucumber; Lime wedges; Scallions; Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

THAI COMBINATION FRIED RICE RECIPE - NYT COOKING

Thai Combination Fried Rice Recipe - NYT Cooking image

This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield Serves four to six

Number Of Ingredients 15

Ingredients

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Steps:

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

AUTHENTIC THAI BASIL MINCED PORK (PAD KRA PAO MOO SAAP ...

Authentic Thai Basil Minced Pork (Pad Kra Pao Moo Saap ... image

Minced pork stir-fried with fresh garlic and chilli in a sweet and salty sauce, perfumed with Thai holy basil.

Provided by Will Helliwell

Categories Main Course

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 8

Ingredients

10 cloves of garlic
2 fresh birdseye chillies
250 g minced pork (for alternative meats, see Ingredient Tips)
40 g Holy basil or Thai basil
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar

Steps:

Ingredient Preparation
Stir-frying

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