Thai Style Fried Rice

Thai Style Fried Rice

In south of Yunnan close to the boarder of Thailand, the local cuisine is highly influenced by Thai cuisine, we call it “Daiwei" which means flavours of “Dai” minority. Up north in capital city Kunming, you find as many Thai, Dai restaurants as local Chinese restaurants. We love how they combine seasonal local vegetable and fomented sour bamboos in their dishes. The dishes taste very fresh, sour and extremely spicy. We call them dishes that widen your appetite. The dish I am writing about today is one of the must have dishes at a Thai restaurant back home in Kunming. A few years ago in Bergen. I found a chilli paste that makes the same taste of my favourite fried rice, hope you will like it.

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Cooking time:

  • 30 minutes

Serves:

  • 2

Ingredients:

  • 250 gram uncooked rice

  • 250g minsed beef

  • 3 branches of Thai sweet basil

  • 50g bamboo

  • 2 cloves garlic

  • 2 slices ginger

  • 3 fresh red chilli

  • 2 spoon oil

  • 1 spoon Thai spicy paste

  • 1 spoon oyster sauce

  • 2 tea spoon salt

For preparation:

  • Prepare rice in a rice steamer or rice cooker.

  • Fry minced beef with one spoon oil in medium heat. Add in one tea spoon salt. Take out beef and place into a bowl.

  • Sperate basil leafs from their branches.

  • Cut garlic, ginger and basil leafs into small bits. Slice bamboo and red chilli into thin slices.

  • Prepare thai spicy paste and oyster sauce in a small bowl.

  • When rice is cooked ready, take out and let rest in a large bowl.

  • Set a large wok pan on high heat with one spoon cooking oil. Until the oil is heated up.

  • Fry garlic and ginger until brownish colour appear.

  • Put minced beef in, stir fry for 30 seconds, add in bamboo slices and fry for another 30 seconds.

  • Add in rice, red chilli and hot sauce mixture. Fry until mixed evenly, add in one tea spoon salt.

  • Add in basil leafs. Turn of heat. Ready for serving.

For service:

  • Ready to serve on it’s own or combine with other dishes.

Tips:

  • Add or reduce amount of red chilli depending on your own taste, this is a relatively light version for myself, but it is ideal hotness level for my Norwegian friends.

  • Recommend that you follow the instruction to pre fry the minced beef on low heat, this is to prevent minced beef become large blocks of beef balls when you fry directly on high heat.

  • Replace Thai basil with other type of basil leaf in case you do not find That basil.

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