Fried Rice With Lychees Koa Pad Lin Gee Recipes

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FRIED RICE WITH LYCHEES (KOA PAD LIN GEE)



Fried Rice with Lychees (Koa Pad Lin Gee) image

This is a sweeter rice dish, with lychees and raisins adding a pleasant and refreshing sweetness, balanced with salty cashew nuts. Maggi sauce is a German savory sauce popular in Thailand.

Provided by Darrell MacMullin

Categories     Fried Rice

Time 1h45m

Yield 4

Number Of Ingredients 14

1 cup uncooked jasmine rice
½ cup water
3 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons chopped carrot
1 tablespoon chopped onion
3 tablespoons soy-based liquid seasoning (such as Maggi®)
¼ cup reduced-sodium soy sauce
2 tablespoons chopped green onion
1 tablespoon chopped cashews
1 teaspoon raisins
¼ teaspoon white sugar
¼ teaspoon white pepper
5 canned lychees, drained and quartered

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Once cooked, spread the rice into a shallow dish, and refrigerate until cold, or use 1 1/2 cups leftover cooked rice.
  • Heat the oil in a wok or large skillet over medium-high heat. Stir in the garlic and cook a few seconds until fragrant, then stir in the carrots and onion, and continue cooking until the onion begins to soften. Add the cold rice, and cook and stir until hot. Pour in the soy sauce, soy seasoning, green onions, cashews, raisins, salt, and white pepper. Cook and stir until hot, then stir in the quartered lychees to serve.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 45.5 g, Fat 11.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 549.7 mg, Sugar 1.5 g

KAO PAD (THAI-STYLE FRIED RICE)



Kao Pad (Thai-Style Fried Rice) image

Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.

Provided by MsBindy

Categories     Short Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 12

2 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained
1/4 cup vegetable oil
1/2 tablespoon fresh gingerroot, minced
2 tablespoons garlic cloves, minced
6 cups cooked rice (short grain)
2 eggs, lightly beaten
1 cup fresh tomato, chopped
2 tablespoons thai sriraja chili sauce (or other hot chili paste)
2 tablespoons light soy sauce
1/2 lime, juice of
1/2 lime, cut into thin wedges
scallion, cut on diagonal

Steps:

  • Choose and prepare vegetables. Select a combination with a variety of colors.
  • In a wok, heat the oil and stir fry the ginger and garlic until golden.
  • Remove them with a slotted spoon and save for later.
  • In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
  • Remove the vegetables from the wok and set aside.
  • Add the rice to the wok and heat thoroughly.
  • With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
  • Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
  • Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
  • Finally, mix in the chili sauce, soy sauce and lime juice.
  • For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

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