Thai Yellow Fried Rice

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Thai Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1.5 glasses - white rice, washed and drained
  • 2 tbsp - Thai yellow curry paste
  • 1/2 tsp - turmeric powder
  • 1 - onion - chopped
  • 1 inch stick cinnamon
  • 3 cloves - garlic, chopped
  • 1 glass - thick coconut milk
  • handful of chopped fresh coriander or Thai basil leaves
  • 1-2 cups - firm tofu cubes
  • 1 - cube stock (veg/non-veg)
  • 1/2 cup - frozen peas
  • 1 - chopped capsicum/bell pepper
  • Salt and sugar to taste
  • 4 tbsp - olive oil
  • 1/4 cup - light soy sauce
  • 2 tbsp - fish/oyster sauce (optional)
  • 2 tbsp - Thai red-chilli paste/sauce
  • 1 cup - cooked boneless chicken, chopped (optional)

How to Make Thai Yellow Fried Rice

  • Heat oil in a non-stick deep vessel.
  • Fry the onions to pink, followed by the garlic, cinnamon, stock cube and curry paste. Fry well for 2 mins and then add the rice.
  • Toss and fold to coat the rice well - be gentle.
  • Fry for 1-2 mins, tossing in between.
  • Add the coconut milk, Thai basil leaves and 2 glasses water. Adjust salt and sugar.
  • Bring to boil, then simmer, covered till the grains are almost (3/4th) cooked.
  • Add the chopped capsicum, peas, tofu cubes, chicken pieces if non-veg, soya sauce and remaining ingredients, cover the vessel and toss.
  • Continue cooking till the rice is done.
  • Open and simmer until the grains dry up and are not too sticky (don't stir at this moment).
  • Transfer to a serving dish and garnish with chopped coriander, fish/oyster sauce and Thai red-chilli paste. Serve hot.

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