Khao Phat
Fried Rice
"My mother discovered this dish on a trip to Thailand and then found the recipe in a local guidebook. It’s been a regular on our family table ever since. Khao phat keeps in the fridge for a long time, just store the cucumber, spring onion and coriander mixture in a separate bowl and sprinkle it over reheated rice."
Submitted by: Alena Kravchenko, HomeAway.co.uk
Ingredients (Serves 4):
3 cups rice 300g chicken breast fillets, thinly sliced or 300g prawns
1 onion
1-2 tomatoes
1 egg
1 tbsp soy sauce
1 tbsp ketchup
1 tsp granulated sugar
½ tsp salt
½ tsp cayenne pepper or freshly ground black pepper
1 tsp fresh coriander, chopped
1-2 cucumbers
A bunch of spring onions
½ cup any vegetable oil, but not olive (sesame oil works well)
75g pack of pine nuts
2 tbsp barberry
1 lime
How to cook this dish:
1. Cook the rice according to packet instructions.
2. If cooking with prawns, defrost them a few hours before cooking.
3. Dice the onion.
4. Pour boiling water over the tomatoes, let them stand and remove their skins.
Chop them into little pieces.
5. Fry the rice in oil on medium heat for about 20 minutes, constantly stirring it.
6. Wash the cucumbers and remove skins. Grate them.
7. Finely chop the spring onions, but only the green parts.
8. Put the cucumbers, spring onions and coriander into a separate dish, without
mixing them together, cover.
9. Fry the diced onion in oil on medium heat until golden.
10. Add the chicken/prawns, pine nuts and barberry soaked in water. Stir.
11. In a separate bowl, make the sauce by mixing soy sauce, ketchup, salt, sugar,
pepper and beaten egg.
12. Add the rice and the sauce to the pan, mix everything together and keep stirring
until the egg solidifies.
13. Add the tomatoes and keep stirring for another 5 minutes.
14. Serve on plates with the cucumber, spring onion and coriander mixture sprinkled
over the top.
2. If cooking with prawns, defrost them a few hours before cooking.
3. Dice the onion.
4. Pour boiling water over the tomatoes, let them stand and remove their skins.
Chop them into little pieces.
5. Fry the rice in oil on medium heat for about 20 minutes, constantly stirring it.
6. Wash the cucumbers and remove skins. Grate them.
7. Finely chop the spring onions, but only the green parts.
8. Put the cucumbers, spring onions and coriander into a separate dish, without
mixing them together, cover.
9. Fry the diced onion in oil on medium heat until golden.
10. Add the chicken/prawns, pine nuts and barberry soaked in water. Stir.
11. In a separate bowl, make the sauce by mixing soy sauce, ketchup, salt, sugar,
pepper and beaten egg.
12. Add the rice and the sauce to the pan, mix everything together and keep stirring
until the egg solidifies.
13. Add the tomatoes and keep stirring for another 5 minutes.
14. Serve on plates with the cucumber, spring onion and coriander mixture sprinkled
over the top.
Serve with:
Thai iced tea and lime wedges.
Alena loves: Property 76271 , a two bedroom villa by Bang Rak beach on Ko Samui. A haven of peace and tranquillity, this prestigious villa consists of two buildings; one housing the living/dining area and one housing the bedrooms, each of which has its own outdoor bath-tub, as well as indoor bathroom. There is a gorgeous L-shaped private pool and sala, popular for outside dining and a spot of private beach just a few steps away.
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