Spicy Thai Fried Rice
During our college days in Boston, my husband and I used to go to our favorite Thai Restaurant for lunch. My husband would order the prik pao fried rice and I’d get the pad thai noodles. We were both craving prik pao fried rice and haven’t really found a place in Los Angeles that tastes the same, so we made a trip to the Thai Market to make thai food ourselves!
Here’s my version of the nam prik pao fried rice. For this Spicy Thai Fried Rice recipe, you’ll need roasted Thai Chili Paste
(Nam Prik Pao). I’ve tried the Pantainorasingh brand and the Thai kitchen brand, but prefer the Pantainorasingh brand. It might be easier to find the Thai kitchen brand in American stores. Have all the veggies and beef sliced and ready to go. This fried rice is good by itself, but also super yummy with crispy fried egg.
This recipe makes about 2 servings
Ingredients
- 1 large bowl cooked Jasmine Rice
(cook 1 cup Jasmine Rice) - 5 oz thinly sliced beef (140g) or Seafood
- 2 oz sliced onion (60g)
- 1/2 green onion sliced (green part)
- 1 1/2 tablespoon Thai Chili Paste (Nam Prik Pao)
- 1 tablespoon Fish Sauce
- 1 tablespoon lime juice
- 2 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 2 to 3 thai chili peppers (chopped)
(cook 1 cup Jasmine Rice)
Cooking Instructions
- It’s best to use thai chili peppers and thai chili paste for this recipe.
- Prepare the veggies and beef. Heat a wok and add some oil. Lightly brown the beef and then add the onion, minced garlic, green onion, and thai chili peppers. Sauté until the beef is cooked.
- Add the bowl of Jasmine Rice and Thai chili paste and stir well. Now, add the dried basil, curry powder, ground coriander, and Fish Sauceand stir well again for about a minute. Add a teaspoon of lime or lemon juice and stir well for another 20 seconds. Serve with eggs (sunny-side up) if desired.
