Brian Kennett
Amateur Chef and Traveling Foodie Extraordinaire
Thai Stir-Fried Rice Recipe came to me when I was reading a new cookbook from the guys at Lonely Planet – Thailand From The Source – and came across this recipe Pomelo Salad with Grilled Chicken and Prawns of course had a play with it and ended up creating Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P). The original recipe was created by Executive Sous Chef Phatsakorn ‘Toto’ Tatiyaphak from Sukhothai Restaurant, Bangkok.
This is a recipe from Central Thailand. The name given by the chef is Yam som oh kai yaang kap kung. Wow, that’s a mouthful and a half. Yam is basically Thai salad and is usually savoury as you will see from this recipe. You are going to love this.
My Mary said potentially the best-fried rice she has ever had – I’ll take that all day long! Thanks for the inspiration to the Chef, to The Lonely Planet, and to the book authors Austin Bush and Mark Wiens – hope you like this version of Thai Stir-Fried Rice.
I tell you what, I reckon that Thai Stir-Fried Rice looks damn fine!!!
This made a whopping salad, easily enough for 4-6 people.
First up I cooked about 10 still-shelled prawns in some ghee (butter) and oil, with some salt & pepper and finely chopped garlic. Once nice and pink (5-10 minutes tops) take them off the heat, drain, and set aside to cool. Stage one of Thai Stir-Fried Rice with Pork, Prawns & Pomelo (Triple P) is done, one of the P’s is now completed.
The prawns are all done and look rather delicious
Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P) second phase, the fried rice, and the remaining two P’s. You’ll need to get the following elements ready, as this goes fast from here.
- 2x packs of pork mince;
- 1/2 a pomelo – peel it and remove all the pitch to leave just the juicy bits;
- 1 bowl of pre-cooked plain white rice;
- 3 eggs;
- 4 finely chopped Spring onions (just the green bits);
- A good pinch of cracked white pepper;
- 3-4 teaspoons of soy sauce;
- The juice of 1 lime;
- 1x finely chopped chili padi;
- 3-4 finely chopped garlic cloves;
- A good knob or two of ghee or butter; and
- A cup of crushed salted peanuts – I did these simply in the pestle and mortar.
Thai Stir-Fried Rice with Pork, Prawns & Pomelo (Triple P) begins, firstly fry the pork mince, garlic, and white pepper in some oil until all the meat is nicely cooked and then set aside. Make sure you keep chopping the mince with a spatula as you don’t want the meat clumping. P number two is done.
Fry the three eggs, and then stir them up into a scrambled mix. Once they start to set, throw in the rice and mix thoroughly. The in with the soy sauce and back in with the cooked pork mince. You want this again thoroughly mixed so the texture is nice and even. Off the heat, and stir in the pomelo, peanuts, lime juice, and spring onion.
Mix it thoroughly again so it ends up looking like the photo. Have a taste. If too sweet add more soy, and if you aren’t getting sour, add some more lime juice. You have very nearly finished my Thai Stir Fried Rice with Pork, Prawns & Pomelo (Triple P). And yes the final P is done.
Push this into a bowl and pack it down, then lay that on a serving platter and turn it upside down and hey presto you’ll have a semi-circle of beautiful fried rice. Yes like making sand castles. Arrange the prawns out in front and finish off with a slice of chili on top. Serve immediately as you do not want the peanuts gong soggy, and you want the pomelo to be fresh too.
So there is my Thai Stir-Fried Rice with Pork, Prawns & Pomelo (Triple P). I think this one is up there in the echelons of some of the best of ISLIFEARECIPE.net recipes. I urge you to try this one. It’s simple but the outcomes are world-class. Let me know how you get on. ENJOY!!!
The cuisine of central Thailand is where Thai stir-fried rice first appeared. The popular meal of Thai stir-fried rice, sometimes referred to as “khao phat” in Thai, is distinct from Chinese fried rice. Instead of conventional long-grain rice, Thai jasmine rice is frequently used.
Thai stir-fried rice typically contains meat (such as chicken, shrimp, or crab), eggs, onions, garlic, and occasionally tomatoes. Along with the other ingredients, soy sauce, sugar, salt, chili sauce, and fish sauce (nampla) are stir-fried to add flavor to the dish. Cucumber, tomato, lime, green onion, coriander, and phrik nampla, a hot sauce made with Thai chilies, garlic, fish sauce, lime juice, and sugar, are typical accompaniments that are frequently served with it.
There are several geographical and ingredient-specific variations of Thai stir-fried rice. Khao phat mu (pork fried rice), khao phat kai (chicken fried rice), khao phat thale (seafood fried rice), khao phat kung (shrimp fried rice), khao phat pu (fried rice with crab meat), khao phat kaphrao (basil fried rice), and many more are examples.
Although stir-frying is a fundamental component of Thai cuisine, the cooking technique actually has Chinese roots. As a type of cooking that originated in China, stir-frying, Chinese cooks are credited for creating stir-fried noodles, including rice noodles. The phrase “kway teow,” which refers to rice noodles, has Chinese origins, and so does the meal pad Thai, a well-known stir-fried rice noodle dish from Thailand.
In conclusion, Thai stir-fried rice is made with Thai jasmine rice and has its roots in central Thai cuisine. The meal includes geographical and ingredient-specific variations and is seasoned with a variety of seasonings and sauces. While stir-frying originated in China, and Chinese food can be found in dishes like pad Thai, stir-frying techniques are a part of Thai cuisine.
