Thai Ginger Rice Recipes

THAI GINGER CHICKEN (GAI PAD KING)

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

GINGER RICE RECIPE

Steps:

• In a colander, rinse rice well, shaking off excess water.
• Combine water, rinsed rice, fresh ginger, garlic, butter, kosher salt and pepper in a medium sauce pan.
• Bring to a boil and then lower heat to a low simmer.
• Cover and allow to cook for 20-25 minutes.
• Fluff with a fork and serve.
• Top with scallions or serve with your favorite meal.
• If you've tried this recipe, please come back to leave us a comment and rate it!

THAI GINGER "FRIED RICE"

Steps:

• Chop up the head of cauliflower into florets, then add to the food processor with the chopping blade. Process until cauliflower is broken up into rice-sized pieces. Only fill the food processor ½ full, and process in batches.
• Prepare the vegetables and pineapple by chopping them into bite-sized pieces.
• In a large frying pan, lightly scramble the eggs, cooking them about half way. Set them aside in a dish.
• Mince or finely slice the garlic and ginger. Add ½ tablespoon of sesame oil to the frying pan, and saute over medium low heat for 5-10 minutes, until soft.
• Turn the heat up to medium-high, and add the remaining ½ tablespoon of sesame oil, and the chopped stir-fry vegetables and pineapple to the pan. Continue to cook until vegetables are tender. Then, add the "riced" cauliflower, and mix well. Continue to stir and cook until cauliflower is soft. Stir in the eggs, and allow to fully cook into the mixture.
• Add soy sauce, rice wine vinegar, and Sriracha. Adjust the soy sauce and Sriracha to taste.
• Garnish with fresh chopped cilantro and toasted cashews-- optional, but highly recommended!

THAI GINGER SOUP

Steps:

• Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)

Steps:

• If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
• Peel 2 cloves of garlic, and then just finely mince them
• Slice ¼ of a sweet white onion into medium sized strips
• Finely dice about 3 - 4 green onions
• Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
• Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
• Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
• Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
• Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
• Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
• Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
• Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
• Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
• Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
• Lastly, toss in your green onions, stir it a few more seconds, and it's ready
• Immediately dish your fried rice onto a plate
• Slice off a wedge of lime, and serve it on the plate next to the rice
• For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
• Add 3 tablespoons of fish sauce to a small bowl
• Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
• Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
• That's is, give it a stir, and set it aside

EASY THAI FRIED RICE NOODLES

Steps:

• Gather the ingredients.
• Mix together cornstarch with soy sauce until well combined.
• Marinate the chicken in the cornstarch-soy sauce mixture, coating all over. Set aside.
• Gently boil rice noodles for 2 to 5 minutes (depending on the thickness and brand of the noodles), or until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
• Drain and briefly rinse with cold water to keep from sticking. Set aside.
• In a small bowl, combine chicken stock, soy sauce, fish sauce, lime juice, dark soy sauce, sugar, and chili sauce or cayenne. Stir well to dissolve sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
• Add the bell pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles, 1 to 2 minutes.
• Add bean sprouts, continuing to stir-fry another minute.
• Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
• To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onions and chopped cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.

THAI GINGER RICE

Steps:

• Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
• Let the mixture grill for a minute and add the raw rice.
• Add the chicken stock mixed with water and let the rice cook.
• Make sure to add water if the rice is not cooked enough.

THAI GARLIC GINGER COCONUT RICE

Steps:

• In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
• Add Jasmine Rice and stir until well coated.
• Add Coconut Milk, water and salt. Bring to a boil.
• Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
• Remove from heat. Let sit covered an additional 5 minutes before serving.

THAI GINGER CHICKEN AND RICE

Steps:

• Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with 1/2 teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes.
• Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens.
• Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF

Steps:

• Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
• Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
• Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
• Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
• Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
• Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
• Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
• Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings