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Thai Fried Rice

Fried Rice is everyone's favorite; it is the
best way to use up leftover steamed rice.2  tablespoons  oyster  sauce
This recipe calls for Thai Jasmine rice but
any steamed rice can be used to make the Thai3  tablespoons  soy  sauce
Fried Rice. The Thai basil herb
distinguishes this recipe from other ethnic1  sprig  of  Thai  basil  chopped
fried rice recipes. The best way to learn
how to make Thai Fried rice is to view the1  sprig  for  green  onion  chopped
video  at
Instructions on making fried egg strips: In
How  to  cook  Thai  Jasmine  Rice:a small bowl, crack an egg and 1 tablespoon
of soy sauce mix using a fork. Set the stove
Take 1 cup of Thai jasmine rice and place inelement to high heat and place a wok on top.
a medium pot. Rinse the rice with cold waterAdd 1 tablespoon each of oil and garlic into
and drain water at least three times tothe wok. Add the egg and swirl the egg
remove any debris. Add water to the saucearound the wok. Fold the fried egg in half
pan until the water levels 1 centimeter aboveand lip the egg again to cook the other side.
the rice or 1 1/2 cups of water. Place a lidPlace the fried egg on to a cutting board.
on the pot. Set the stove element to mediumOnce the fried egg is cooled, slice the egg
heat and place the pot on the element. Afterfinely  and  thinly  to  create  long strips.
20 minutes, turn the element off and let the
rice  rest  for  10  more  minutes.Instructions on making Thai Jasmine Fried
Rice: Set the stove element to high heat and
Recipe  for  Thai  Fried  Rice:place a wok on top. Add 1 tablespoon each of
oil and garlic into the wok. Add the thawed
2  cups  Thai  jasmine  rice  cookedvegetables and mix for 1 minute. Add the
cooked jasmine rice. Add 2 tablespoons each
1  eggof oyster sauce and soy sauce. Mix to
incorporate all ingredients and break any
2  tablespoons  oilrice clumps. Once the rice is broken, add
chopped Thai basil and green onions. Place
3  cloves  garlic  choppedthe fried jasmine rice into a serving bowl
and top with the fried egg strips.
½  cup  of  frozen  peas  and carrots thawed



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