Tag Archives: Fried Rice

CarolCooks2…Weekly roundup…Recipes, Steak & Kidney pie, sea caviar, sixth sense and so much more…

Time for a catchup if you have had a busy week…I know what it’s like some weeks just fly by and before you know it..gone…Weatherwise we have had blistering heat and tropical storms this last week which are always welcome as it cools the temperature down a little…I am counting the days as I am off to Phuket on Thursday for 5 days so I will pre-schedule posts but excuse me if I am late replying to your comments( which) I love by the way…as we are meeting with my daughter she is popping over from Australia so lots of catching up and a few tears… some good food, a bit of beach with a massage thrown in…

Now to this last week and starting with my Monday catchup…The ever-changing world of Climate change, plastic news and whatever else..

.Spoiler Alert! Tomorrow’s post may be a little controversial to some…Sometimes though you have to stick your head above the parapet…Don’t you? We all have our own thoughts and they differ from person to person…I will be inviting comments BUT I may not necessarily reply if I think it is going to get offensive…I have no wish to fall out with anyone and I respect each individuals opinion and actions…I am at the stage where I am not sure …I have concerns but am not saying what is happening is wrong…I need to clarify my thoughts…NUFF SAID…See you tomorrow xxx

questions-1922476_1920 (1)

https://carolcooks2.com/2019/07/15/plastic-waste-and-recycling-latest-news-shoes-made-from-coffee-grounds-plastic-eating-mushrooms/

We all have heard of a sixth sense and some are more in tune than others…Sally’s New Series explores this and she invites you to share your experiences…

https://smorgasbordinvitation.wordpress.com/2019/07/14/smorgasbord-blog-magazine-human-in-every-sense-of-the-word-my-sixth-sense-ias-inner-alert-system-d-g-kaye/

Healthy eating…What is out there adverts, social media, magazines…I know my inbox is full of miracle this and miracle that….To me all a load of Bull****….. I enjoy my food…Eat what I fancy and when…BUT… Unless you are extremely lucky and just have one of those metabolisms…we have to apply common sense and moderation…Not deprivation…It is working for me and many of my followers…No fancy foods, pills and I love fudge…trust me I do …But tomorrow is another day and when I indulge I feel no guilt just enjoyment…I am also the lightest I have weighed for aeons, years…FACT…It all boils down to one thing….

No-diets-No-excuses

Who do you cheat??? Yourself!

https://carolcooks2.com/2019/07/16/eat-smart-eat-healthily-recipes-wacky-diet-corner-I am also the lightest I have been for and-some-common-sense-is-thrown-in-for-good-measure/

My series on Whimsical Wednesdays has been well received …You tell me you love it so thank you and hopefully, you will learn a little more about Moi and what makes me tick…

two monks walking

https://carolcooks2.com/2019/07/17/whimsical-wednesday-with-carol-5/

Who would have thought that I would say I was a traditionalist?… But I am as well as moving forward I believe we can and should combine the two…I hope you enjoy this look at a Thai tradition…Making pancakes…

Pancakes drying

https://carolcooks2.com/2019/07/18/thailand-travel-and-tradition-handmade-thai-pancakes-khao-gle-at/

Once a month I am over @esmesalon….Taking you on a Culinary Journey through the alphabet….This month it is the letter R…not only do I show you how to make perfect fried rice…When I first made it even the dog turned his nose up…Now  he begs for some…But come and have a look at what else begins with R?????

THE CULINARY ALPHABET R

https://esmesalon.com/the-culinary-alphabet-the-letter-r/

In my kitchen this week there is sea caviar and Steak and Kidney pies….Two totally different foods…Want to know more about this new food?…A first sight and taste for me…

https://carolcooks2.com/2019/07/19/this-week-in-my-kitchen-sea-caviar-steak-kidney-pie-batu-and-more/

Lastly just and extra Thai tradition...When you pick up your bag of ready made charcoal for your BBQ this post reveals how it is still made here in many villages…No mod cons…Just how it is…

https://carolcooks2.com/2019/07/20/thailand-travel-and-traditions-down-on-the-farm-making-charcoal/

I hope you have enjoyed this post and the variety and found something which you enjoyed or learnt about…Thank you for reading…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you are all having a great weekend and your week ahead is a joyous one xx

The Culinary Alphabet…Letter R…

Once a month I can be found over @Esme Salon where I am going through the Culinary Alphabet which this month is the letter R…Of course, @ numero one is my favourite which is of course Rice…Please pop over and have a look I get pretty lonely over there at this time of the month…It would be great to see you there…Come and say hello and see what else apart from rice begins with the Letter R…

Header for the Culinary Alphabet Letter R

Starting with my favourite carb which is?

Rice

There are several grains called rice, which have been cultivated for thousands of years. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies and over 40,000 varieties. When I first came to Thailand that is when I realized just how many different rices that there were and also colours. The main kinds of rice I cook with are Jasmine Rice, Brown Rice, Black Rice and sticky rice ( glutinous rice)…Thailand is also one of the major exporters of rice and it is the staple food for many here even the dogs eat rice…Mine will not touch dog biscuits or tinned food and many dogs here are the same…

Before I came to live in Thailand I had been on a few holidays here and liked to cook Thai food at home… Mainly it was a disaster I just couldn’t cook a bowl of nice fried rice…It was absolutely awful…

Since living here I have had a few lessons from my daughter in law as to the error of my ways and now I can make a stir fry and hold my head up amongst most Thai cooks.

I will now show you how to make the perfect fried rice

Rice must be cooked and cold so generally, if you have had rice the night before and have leftovers then it is a way to use it up.

That was my first big mistake and why I had clumpy rice which stuck to the pan and why I didn’t ever get that nice dry fried rice.

However, if you must use freshly steamed rice, just try to make sure your bowl of rice has cooled off and that it’s somewhat dried out before you get started.

Fried rice can be anything any vegetables or little bits of leftover chicken or shrimp (prawns) and you can have a bowl of lovely fried rice to go with many a meal.  Traditionally served here with sliced cucumber, spring (green) onions and a chilli dip it is a dish many young children eat or maybe something eaten for a quick lunch or as an accompaniment to other dishes.

Fried Rice

Ingredients:

• 1.5 cups cooked cold rice
• 3/4 Spring Onions
• ¼ of white onion chopped
• 2/3 cloves of garlic chopped
• ½ leaves of Chinese cabbage or other cabbage ( optional)
• 1 Egg
• ½ tbsp Oyster Sauce
• ½ tbsp Soy Sauce

For chilli Sauce

Ingredients:

• 5 Thai chillies finely sliced
• 3 tbsp Fish Sauce
• ½ a fresh lime

If you are using shrimp( prawns) then start with the whole fresh shrimp, pinch of the head and de-shell the body leaving the tail on ( Thai style) at the same time try to retain that lovely shrimp oil from inside the head this is what gives your fried rice a wonderful red colour and a nice rich flavour.

Let’s Cook!

Chilli and fish sauce aka prik nam pla

This little dish is always served alongside your Fried rice whenever you eat it in a restaurant…

Just finely chop the chillies and add the fish sauce and a squeeze of lime. That’s it!

Making fried rice only takes about 15 minutes or less to make and this recipe serves ones.

All you need is a wok and a spatula.  Serving more than 1 person just double up.  The more you make this dish you will get a feel for it and will instinctively know how much of this and that you need just by taste.

  1. Firstly peel and finely chop your garlic.
  2. Slice about a quarter of your white onion
  3. Finely slice 3-4 green onions
  4. If you are using Chinese cabbage slice in half along the spine and then slice into 1 cm strips.
  5. Heat your wok or suitable pan and add about a tbsp of oil once your oil is hot add your garlic and stir fry continuously for about 15 seconds we don’t want burnt garlic do we?
  6. Throw in the shrimp and fry for about 30 seconds. Your shrimp should just start to turn pink then add just about less than half of your rice which will soak up all those lovely juices stir fry for about 10 seconds push all the rice to one side and crack the egg into the empty side swirl the egg and let it cook for a few seconds and then start to mix with the rice and shrimp.
  7. This was my second big mistake I used to just pour the egg straight over the rice hence a claggy, clumpy mess which no one wanted to eat.
  8. Then stir in the remainder of your rice and you should have a lovely dry fried rice with separate grains
  9. Now add your soy sauce and oyster sauce and stir, some people add a little sugar at this point. I don’t
  10. Now add your chopped Chinese cabbage and white onions and stir fry for about 30 seconds and then toss in your spring onions and stir for a few seconds a little longer if you like your vegetables a little softer.

Place on a plate with a slice of lime and spring onion and your little bowl of chili dip. If you want it to look extra special put it in a little bowl and turn out on the plate as pictured.

A little sprinkle of fish sauce and some fresh chillies on top of your fried rice with and an extra squeeze of lime just elevates your fried rice to another level.

Younger children, here are generally given just fried rice with egg and a little spring onion and maybe some very finely diced carrot. Fried rice is one of those dishes where anything goes.  As little or as much as you like.

Sometimes if I have a few shrimp (prawns) or half a breast of chicken or a thigh leftover I bag them and they are ideal for 1 serving of fried rice. We all have leftover vegetables chop them and put in your fried rice. For one all you need is a small piece of carrot maybe a couple of peas or a floret of broccoli cut small and bobs your uncle and you have fried rice.

Truly anything goes it is one of those dishes where you really can add almost anything I suppose a bit like you would do when topping your pizza.

To continue reading please click this link…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

MeWe

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us.  Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx

If you missed any of the previous installments, please hop over and enjoy the previous posts