Exotic Fried Rice Recipes

EXOTIC FRIED RICE

Exotic Fried Rice image

We love fried rice, this is a very nice thai inspired version. Hope that you will enjoy this tasty treat. For best results use really cold rice. Prep time does not include chilling overnight.

Provided by Baby Kato

Categories < 60 Mins

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup jasmine rice
3 chicken breasts, boneless, skinless, cubed 1 1/2-inch
1 1/2 cups coconut milk, canned
1/4 cup coconut cream, canned
2 cilantro roots, chopped
1 lime, zested, thinly
1 red chili pepper, fresh, small, seeded and finely chopped
1/8 cup basil, fresh
1 tablespoon fish sauce
1 tablespoon peanut oil
3 eggs, large, well beaten
2 tablespoons chives, fresh garnish

Steps:

Add the rice to boiling water, then simmer for 15 minutes.
Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile.
Bring to a boil then simmer 10 minutes, until chicken is tender.
Remove from heat, stir in the fresh basil and fish sauce.
Next heat the oil in wok.
Sir fry the rice for 3 minutes.
Pour in the egg and stir until well cooked.
Plate the rice, garnish with the chives and top with the chicken coconut sauce.
Enjoy.

Nutrition Facts : Calories 1831.6, Fat 77, SaturatedFat 49.5, Cholesterol 418.2, Sodium 1052.7, Carbohydrate 219.9, Fiber 4.5, Sugar 135.8, Protein 65.4

EXOTIC FRIED RICE

Exotic Fried Rice image

We love fried rice, this is a very nice Thai version. Hope that you will enjoy this tasty treat. For best results let rice chill overnight. Please Note: Prep time does not include chilling overnight.

Provided by Baby Kato

Categories Rice Sides

Time 40m

Number Of Ingredients 12

Ingredients

1 cup jasmine rice
3 chicken breasts, boneless, skinless, cubed 1 1/2-inch
1 1⁄2 cups coconut milk, canned
1⁄4 cup coconut cream, canned
2 cilantro roots, chopped
1 lime, zested, thinly
1 red chili pepper, fresh, small, seeded and finely chopped
1⁄8 cup basil, fresh
1 tablespoon fish sauce
1 tablespoon peanut oil
3 eggs, large, well beaten
2 tablespoons chives, fresh garnish

Steps:

1. Add the rice to boiling water, then simmer for 15 minutes.
2. Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
3. When ready to serve put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chili.
4. Bring to a boil then simmer 10 minutes, until chicken is tender.
5. Remove from heat, stir in the fresh basil and fish sauce.
6. Next heat the oil in wok and stir fry the rice for 3 minutes.
7. Pour in the egg and stir until well cooked.
8. Plate the rice, garnish with the chives and top with the chicken coconut sauce.

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