Recipe by SquadLeader
My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!
Top Review by Jinglygypsy
Wow! This was so delicious! It will definitely become one of my regular dishes! I made a few changes to suit my cravings of the moment, and it turned out wonderfully! I used green curry paste instead of red, substituted more chicken instead of shrimp, omitted the fish sauce, and added a couple slices of fresh lime to garnish. Other than that I followed all other instructions and was really impressed! Thank you for such a tasty and easy recipe!!
- 946.36 ml of cold steamed jasmine rice
- 44.37 ml peanut oil or 44.37 ml vegetable oil
- 1 large onion, finely chopped
- 1 fresh red chili pepper, seeded and sliced
- 1-2 fresh green chile (I use serrano)
- 14.79-29.58 ml Thai red curry paste (I use Thai Kitchen brand)
- 4.92-7.39 ml curry powder
- 1 pork chops or 1 chicken breast, finely diced
- 3-4 garlic cloves, crushed
- 453.59 g raw shrimp, shelled and de-veined (chopped if large) (optional)
- 2 eggs, beaten with
- pepper, and
- 4.92 ml soy sauce (I use Kikkoman brand)
- 29.58-44.37 ml of thai-style fish sauce (for the saltiness, I usually go easy and then let people add more themselves)
- 0.59-2.46 ml pepper (to taste)
- 177.44-236.59 ml chopped green onion, including tops
- according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)
Directions See How It's Made
- Be sure rice is completely cool, better cold!
- Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
- Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
- Along with the garlic, add pork or chicken and fry until cooked.
- Add shrimp and cook until they turn pink.
- Add rice and toss thoroughly until coated with curry mixture and heated through.
- If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
- Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
- Now lightly toss the chopped green onions into the rice.
- Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!