Saturday, July 26, 2008
This recipe for Thai Fried Rice with Soft Yolk Egg was in the Washington Post Food section last week. Normally all the recipes in the Washington Post look great, but are totally tiresome to make, and I could never be bothered, but this looked so good,and relatively easy that I had to try it.
I made sure that I chopped everything up first and had all the sauces out ready to go, because it's a really quick cooking process, and I cheated a bit, because I had Marc fry the eggs while I was finishing off the fried rice, so it was all ready at the same time. I cooked the rice earlier in the day and then let it cool, and then refrigerated it for a few hours before I made the fried rice.
This recipe is actually for one serving, so I just doubled everything as I did it. You can also add chicken or shrimp to this. I stuck with the mushroom, but next time I make it, I think I'd do it with shrimp, just to fill it out a bit more.
I thought it turned out really well,and would be great with or without the egg.
Ingredients for ONE Seving
1 tablespoon vegetable or peanut oil
8 medium cloves garlic, coarsely chopped
1 cup oyster mushrooms, cleaned (may substitute other mushrooms of your choice)
1 cup cold cooked white rice
2 scallions, white and green parts, cut crosswise into 1/2-inch slices
1 medium tomato, cored and coarsely chopped
2 teaspoons fish sauce, plus more to taste
1 teaspoon low-sodium soy sauce, plus more to taste
1 large egg
1 tablespoon water
2 tablespoons cilantro leaves
1/2 small cucumber, cut into thin slices (about 1/4 cup)
1/2 medium lime, cut into wedges
Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.
Swirl in the oil to coat the sides and bottom, then add the garlic and stir-fry for about 20 seconds, until the garlic is just golden. Add the mushrooms and stir-fry for about 1 to 2 minutes, until they have softened.
Add the rice, breaking it up with your fingers as you toss it into the wok. Use a heatproof spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it. Add the scallions, tomato, fish sauce and soy sauce; stir-fry for 30 seconds or until the tomatoes break up and the scallions slightly soften. Transfer the mixture to a dinner plate.
Wipe out the wok and return it to the heat. Break the egg into a small bowl, then gently add to the wok. Add the water, then cover and cook, undisturbed, for 1 or 2 minutes, or until the yolk lightly films over but is still soft. Carefully lift out the egg and place it atop the rice.
Garnish with the cilantro, overlapping cucumber slices and wedges of lime.