Recipe by MOBILEBAY
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.
Top Review by MrsKnox2016
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!
- 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
Directions See How It's Made
- 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.