Prep 15 mins
Cook 40 mins
I found this recipe on the back of a Jasmine White Rice package and always wanted to know how to make some good Thai Rice so I tried it. Glad I did. Really easy and became a staple meal in college. You can substitute or add items to your liking. A great way to clean out the fridge before going for the next trip to the grocery store.
- 3⁄4 lb 90% lean ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 2 carrots, thinly sliced
- 3⁄4 cup white rice
- 2 tablespoons soy sauce
- 1 1⁄2 cups water
- 1⁄3 cup chopped fresh mint leaves
- 1⁄3 cup chopped fresh cilantro
- Heat large frying pan over high heat. Add beef; stir-fry 3 to 4 minutes or until browned. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer. Mix in carrots, rice, 1 1/2 cups water and soy sauce. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, or until liquid is absorbed. Mix in mint and coriander. Remove from heat. Let stand covered 10 minutes before serving.
This is definitely a mixed review on this one. As I was browning the ground meat (I used turkey) I skimmed the recipe and was doubtful that soy sauce, water and red pepper would create something very flavorful so I did alter the recipe a bit. I used red chile paste instead of flakes, using the soy sauce as a base, mixed in 2 tbs brown sugar, 2 tbs rice wine vinegar and 1 tbs ketchup. Finished off as regular, but it was still a bit bland, which would be great for kids, but not so much us. I do love the base of this recipe, however and will use this as a start for many other variations. I can see adding other veggies and changing up the spices- yum! Thanks for posting MobileBay!