Thai Fried Brown Rice
Description
This fat guy prefers this fried rice over any other I've had and many friends request this when coming over and claim that this is the best! The list of ingredients may seem long but it's not as bad as it seems. I highly recommend that you put the chopped garlic and ginger in small bowls to keep them out of the way.
Ingredients
1 cup cooked brown rice
1 lbs skinless boneless chicken or 12 oz. tempeh (for vegetarian)
1 medium yellow onion sliced pole to pole
1 8 oz package white mushrooms cleaned and sliced
4 cups shredded cabbage (I prefer red but green works great)
1 cup frozen peas - thawed
1 egg
1 T corn starch (if using chicken)
2 T light soy sauce
1-2 T fish sauce
2 T chopped garlic
1 T chopped ginger
1 T seseme seed oil
1 T sherry, white wine or water
A little oil for stir frying
Small bunch fresh basil, cilantro or fresh sage
Optional
1 Sliced carrot
1 Stalk celery sliced
8 oz. bean sprouts
1-2 Tomatoes for garnish
Methods/steps
- Cut the chicken (if using) into small bite size pieces combine with corn starch, about 1/4 of the soy sauce, ginger and garlic and set aside to marinate while you cook the vegetables. If using tempeh slice it into small bite pieces and combine with soy, ginger and garlic.
- In a large hot wok or a large pan that you can use for stir frying cook the mushrooms in a small amount of oil. The pan needs to be hot and you should see lots of steam as the moisture leaves the mushrooms. When they start to brown and are 1/2 volume, toss in the onions and continue to stir until the onions are cooked through but not too soft. Add 1/4 of the soy sauce, ginger, garlic and a sprinkle of fish sauce. Stir until fragrant and then remove to a large bowl.
- If you're using carrots or celery (which I really like) stir fry them now for 2 minutes and add to the bowl with the onions and mushrooms.
- Add the cabbage to the pan and stir for 1 or 2 minutes. Then add the 1 T sherry, wine or water and cover. Cook for about 3 minutes until the cabbage is glistening but not wilting. Add 1/4 of the soy sauce, garlic and ginger. Sprinkle with some fish sauce and stir until fragrant. More the cabbage mixture to the bowl with other cooked vegetables.
- Allow the pan to reheat if needed, add a touch of oil and quickly stir fry the chicken or tempeh until cooked through and nicely browned. Sprinkle a little sesame seed oil and fish sauce. Stir for 30 seconds more and add to the bowl of cooked vegetables.
- Finally add a little more oil and the rice and the last of the soy sauce, garlic and ginger. Stir fry for 2 minutes. push the rice to the side so a small hole forms in the middle and add the egg with a few drops of sesame seed oil. Stir everything together, add the frozen peas and all the previously cooked ingredients. Stir until everything is hot. Add the fresh herbs and bean sprouts (if using them) and stir. Place everything into a serving bowl. Add sliced tomatoes around the edge and a little fresh herbs on top and you're ready to serve.
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Created by Steve
Guys, you can eat beef and still lose weight but you have to choose your beef wisely. This is a great recipe for cooking a low fat steak and packing plenty of flavor into it. |
Additional Tips
This is an excellent dish the next day and one of my favorite breakfasts is taking a piece of whole grain toast, adding a scoop of left over fried rice, some hot sauce and 1 egg over medium. Lots of flavor, whole grains and lean protein in this breakfast
It's a great hang over cure too.