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rice

Thai Fried Rice- Khao Phat – Around the World in 30 Dishes – Thailand

April 24, 2014 by danawyyc 7 Comments

Come along with me as I explore the world through my kitchen. For each region, I’ll be trying about 5 dishes, drawing inspiration from authentic dishes, ingredients or techniques from that region but adapting them for a North American home cook. All the ingredients in this series will be ones I can find in my local (Calgary, Alberta) grocery store and use cooking tools I already have at home. 

Thai Fried Rice - Around the World in 30 Dishes - talkinginallcaps.com

I’ve always quite liked fried rice, but I’d never heard of Thai fried rice before. It’s not too different from the fried rice that you might get at a chinese food restaurant in many ways. The There are many variations on the dish and it is a perfect dish for using up whatever you have on hand – don’t be afraid to improvise. I really love this dish. I’ve is now my go-to recipe if I have leftover rice. If you would like to try out some Thai flavors but are a little nervous, this dish would be a perfect recipe to start with.

Thai Chicken Fried Rice

Ingredients and Substitutions:

    • Fish Sauce – is a condiment made from anchovies. That may not sound awesome, but it actually is. You can usually substitute soy sauce with good results. You will probably lose a little of the uniqueness in this particular dish. If you are hesitant because it says ‘fish sauce’, give it a try anyway. It doesn’t seem fishy at all. Worchestershire sauce is also made from anchovies.

Thai Chicken Fried Rice

Print
Thai Fried Rice
Author: Dana
Recipe type: Main
Cuisine: Thailand
 
Ingredients
  • 2 cups cooked rice (I used brown basmati, jasmine would be traditional) - using cold rice from the day before is best
  • 2 cups cooked rice (I used brown basmati, jasmine would be traditional) - using cold rice from the day before is best
  • 2 eggs
  • 2 eggs
  • 1 teaspoons fish sauce
  • 1 teaspoons fish sauce
  • 1 cloves minced garlic
  • 1 cloves minced garlic
  • 2 green onions
  • 2 green onions
  • pinch ground pepper
  • pinch ground pepper
  • 1 lime
  • 1 lime
  • 1 chicken breast chopped
  • 1 chicken breast chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons soy sauce
  • 1 thinly sliced tomato
  • 1 thinly sliced tomato
  • 3 tablespoon cooking oil
Instructions
  1. Prep all your ingredients before you start.
  2. Heat oil in a large pan or wok on high heat.
  3. Add garlic and stir then add meat if uncooked and continue to stir.
  4. When the meat is cooked, add the rice. Break up any clumps and coat with the oil. If you are using cooked meat, add it now.
  5. Stir in the fish sauce and soy sauce.
  6. Add the white parts of the green onion and the tomato slices.
  7. Push the rice mixture to the side of the pan and turn down the heat.
  8. Cook the scrambled eggs on the open side of the pan.
  9. Once the eggs are dry, break them up and mix them in with the rice.
  10. Remove the pan from heat. Top the rice or individual bowls of rice with fresh lime juice, pepper and green onions.
  11. It is often served with cucumber slices, tomato slices, lime, chili fish sauce, and cilantro.
Notes
Adapted from Thai Table's Thai Fried Rice - http://www.thaitable.com/thai/recipe/fried-rice
3.2.1303

Thai Chicken Fried Rice

Filed Under: Around the World in 30 Dishes, Chicken, Easy Meals, Food, Recipes, Side Dishes, Thailand Tagged With: rice

Salad #15 Rice Salad with Roasted Red Pepper and Herbs

May 4, 2013 by danawyyc 3 Comments

Rice Salad With Herbs and Roasted Peppers

This would be another great salad to make for a big group or a pot luck. It makes quite a bit. The first time I made it I accidentally used 1 1/4 cups of cooked rice. Which does not make a whole bunch, and kind of confused me until I figured out where I went wrong. This salad tastes best at room temperature so try to let it warm up a bit if you are serving it out of the fridge.

Rice Salad with Roasted Red Pepper and Herbs Recipe

(adapted from Jaimie Oliver‘s Rice Salad from Jaime’s Food Revolution Cookbook)

 

Print
Salad #15 Rice Salad with Roasted Red Pepper and Herbs
 
Ingredients
  • Salad Ingredients
  • 1¼ cups uncooked rice (I used a mix of wild rice and brown basmati rice)
  • 2-3 springs of fresh basil, mint and italian parsley
  • 4-6 large roasted red, orange or yellow peppers or more if they are small
  • a few squirts of siriacha
  • sea salt and fresh ground pepper
  • zest of 1 lemon
  • Lemon Dressing Ingredients
  • 6 Tablespoons extra virgin olive oil
  • juice of 1 lemon (stick it in the microwave for a few seconds to get more juice out of it
  • sea salt and black pepper
  • Directions
Instructions
  1. Cook the rice and let cool. It's okay for the rice to be a little bit chewy.
  2. Finely chop the herbs and peppers
  3. Add the herbs and peppers to the rice and mix well.
  4. Mix the dressing ingredients in a small container and shake until well mixed.
  5. Add about ¼ cup of the dressing to the rice salad and a squirt of siriacha sauce.
  6. Mix everything well, add more salt and pepper if needed and top with lemon zest.
3.2.2925

Variations

  • swap the roasted red peppers for sun-dried tomatoes
  • try out some different herbs
  • instead of rice try barley, farro or quinoa


Rice Salad With Herbs and Roasted Peppers

Did They Eat It?

Gordie (4 years old) – refused to try it

Nicky (13 months) – thought it was interesting

Anne – really tasty!

Bronwen – it’s delicious!

Geoff: asked for more

Stephen: It’s good.

Dana: It was good and makes a lot for little effort

Rice Salad With Herbs and Roasted Peppers

Filed Under: 52 Salads, Food, Recipes, Salads, Side Dishes, Vegan, Vegetarian Tagged With: rice, salads

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About Me

I'm an experiential playground expert and mom to three young kids. I live with my husband in Calgary, Alberta, Canada. When I'm not looking after people, I'm reading all the YA fiction I can get my hands on and am attempting to learn photography. My laundry-folding suffers due to more interesting pursuits.

You can also find me over at:
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