I was planning an all-salad potluck with a group of friends with the intention of maintaining our kilos at status quo until Christmas. The unforseen downside of hosting regular potlucks is we tend to stuff of ourself silly with an array of dishes contributed among us. You see, when there is a table full of dishes at potlucks, it is just screaming “all you can eat buffet”. Of course in most cases, potlucks may not be comparable to the ones you experience in restaurants, hotels and cruises. That said, they are no less “damaging” to our waistlines.
It appeared that my all-salad attempt was futile because I succumbed to the peer pressure of my-carbohydrate-addict friends. They were planning a burger and fries trip after the potluck down at the Hungry Jack (Oz version of Burger King) and did I mention my-carb-addict friends were all men? Men, right??!! *with my eyes rolling 180 degrees*. 😛
Anyway I got a clear signal that salad may not be enough to appease their appetite and hence on short notice, I made this easy Thai Fried Rice to fill the gap that salad can’t. 🙂
{In case you wonder, the leftover rice looks yellowish because I added some turmeric before cooking the rice. I love to add turmeric in the rice when it is to be eaten with curries.}
Easy Thai Fried Rice
(A Fuss Free Cooking recipe)
Serves 2 men
Ingridients:
3 cups leftover rice
3 eggs
3 kaffir leaves
1 tbsp red curry paste
1 cup frozen mixed vegetables
Salt & pepper
Method:
1. Crack the eggs into the leftover rice. Season with some salt and pepper.Use a fork and mix the rice and eggs around until well combine.
2. Heat some oil in a pan. Over the low flame, snip the kaffir leaves into the oil. When the leaves appear to be crispy, spoon them out from the oil and spread them out and rest on a kitchen towel.
3. Add in the rice-egg mixture into the same pan over medium flame. Use a spatula and check if the side (facing the pan) is looking like an “omelette” texture (golden brown).
4. When the omelette texture is achieved, flip the mixture to cook the other side. As it cooks, start breaking the mixture with a spatula to resemble loose rice grains.
5. Add in the red curry paste and mixed vegetables and stir to combine. The fried is ready when the mixed vegetable is heated through.
6. Sprinkle crispy kaffir leaves over fried rice before serving.
{Enjoy!}
Easy Thai Fried Rice
Oooh, this does sound easy and yummy.
Oh thanks for enjoying the recipe. 🙂
Looks so delicious…I never thought of using red curry paste in fried rice…it’s pretty smart!
Thanks Simran. I like the “smart” comment, hehehe!
This is such a great way to spruce up fried rice! I love it.
Hi Roxan,
Thanks for your comment. I love very strong flavoured food so even with lazy recipe like this, I willing to jeopardise some cooking steps but not the taste. 😛
Love this…want to make this but have a hard time finding kaffir lime leaves in Las Vegas…found them once and loved using them.Nice simple recipe…Looks tasty..
Yeah, kaffir lime leaves are pretty versatile especially in Asian dishes when you know how and when to use them. If you manage to find them in Vegas, you can consider to buy more and freeze them. That’s what I have been doing. 🙂
That looks seriously delicious!
Thanks Ravie! 🙂
This sounds (and looks!) divine! I can’t wait to try this!!
Great blog!
Mary xo
Delightful Bitefuls
Thanks Mary. Hope you’ll enjoy the recipe. 🙂
Simple yet I can bet its amazingly aromatic with the kaffir leaves..yum..
Kaffir leaves has great aroma, doesn’it? Can’t imagine cooking Thai food without them! 😛
I have never cooked fried rice this way – adding the raw eggs to the rice and frying this way. Must try it.
Loved this recipe. Never knew how to get this effect with fried rice before. Delicious and easy. Skipped the Kaffir leaves because I can never find them. Bought some powdered Kaffir leaves on Amazon for next time. Plan to add a pinch.
Emily, this looks great! I plan to try it tonight. I know my husband is going to love it. Thanks for sharing!
Thank you, Linda! I hope you and your husband will like the recipe. Happy cooking! x Emily
Thanks for the recipe! I made this today and loved it! Had never used the lime leaves before…they are a really great addition 🙂