Royal Thai Rice Recipes

ROYAL THAI RICE

Royal Thai Rice image

This is my husband's favorite rice dish! Pairs perfectly with chile-lime marinated chicken breasts (Recipe #117768), or salmon hot off the grill. Recipe is from the back of the Mahatma Jasmine Rice bag. I hope you enjoy!

Provided by BecR2400

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup mahatma jasmine rice
1 1/2 cups chicken broth
1/4 cup chopped green onion
2 fresh red chilies, seeded and chopped (or green Anaheim)
1 tablespoon chopped fresh cilantro
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon minced gingerroot
1/8 teaspoon turmeric
2 tablespoons lime juice
1/4 cup roasted peanuts

Steps:

In a medium saucepan, combine Mahatma Jasmine Rice, chicken broth, green onions, chiles, cilantro, margarine, ginger root and turmeric.
Bring to a gentle boil. Cover. Reduce heat to simmer. Simmer 15 minutes. Fold in lime juice and peanuts. Serve immediately.

Nutrition Facts : Calories 205, Fat 7.2, SaturatedFat 2, Cholesterol 5.1, Sodium 285.7, Carbohydrate 29.6, Fiber 2, Sugar 1.6, Protein 6

THAI FRIED RICE

Thai Fried Rice image

Recipe video above. Real Thai Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the other ingredients pushed to the side is a classic Thai method. 3 sauce variations provided (refer Note 3 for explanation).

Provided by Nagi | RecipeTin Eats

Categories Meals

Time 20m

Number Of Ingredients 18

Ingredients

2 tbsp vegetable oil ((or canola or peanut oil))
2 large garlic cloves (, very finely chopped)
1/2 onion (, diced)
5 oz / 150 g small prawns/shrimp (cooked or raw) (, or chicken breast thinly sliced (Note 1))
3 green onion (shallots) (, cut into 1.5 "/4 cm pieces)
2 eggs (, lightly beaten)
3 cups cooked jasmine rice (, cold (preferably refrigerated overnight) (Note 2))
ONE Sauce Option ((see below for options))
1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1 tsp sugar ((any type))
1 1/2 tbsp light soy sauce
1 1/2 tbsp Thai Seasoning ((Gold Mountain) (Note 4))
Tomato wedges
Cucumber slices
Fresh coriander

Steps:

Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
Add garlic and onion, stir fry for 30 seconds.
Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

Nutrition Facts : ServingSize 176 g, Calories 236 kcal, Carbohydrate 29 g, Protein 11 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 568 mg

THAI COMBINATION FRIED RICE

Thai Combination Fried Rice 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

Categories dinner, weekday, main course

Time 10m

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.

ROYAL RICE DISH

Royal Rice Dish image

This is a tasty and easy side dish for those who aren't in the mood for potatoes. Beef Consomme should be used, since beef broth will not give the flavor needed for this dish. Since consomme and boullion cubes have a high salt content, I don't add salt. After dish is done, add salt if you think it needs it. The cooking time may seem long, but by simmering it this long, flavors intensify.

Provided by Mareesme

Categories White Rice

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups uncooked long-grain rice, not instant
1 small onion, chopped fine
1 cup margarine or 1 cup butter
1 green pepper, chopped fine
2 (8 ounce) cans beef consomme
2 beef bouillon cubes
1 (8 ounce) can hot water
1 1/2 teaspoons oregano
1/8 teaspoon black pepper (to taste)
salt, if needed

Steps:

Saute rice and onion in butter until rice is golden brown.
Add rest of ingredients and bring to a boil, with the exception of salt, since it's suggested to add it to taste when rice is done.
Cover, reduce heat, and simmer over lowest heat for 45 minutes to 1 hour, stirring occasionally, until rice is tender and liquid absorbed.

Nutrition Facts : Calories 563.3, Fat 36.9, SaturatedFat 6.5, Cholesterol 0.1, Sodium 1146.7, Carbohydrate 49, Fiber 1.4, Sugar 1.6, Protein 8.9

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