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Royal Thai Rice recipe
13 oz. cup Jasmine rice washed and rinsed
1 fresh red chilies, chopped
1/4 cup chopped green onions
1/4 cup roasted peanuts
1 1/2 cups chicken broth
1 tablespoon coconut oil
1 tablespoon chopped fresh cilantro
1 teaspoon minced gingerroot
1/8 teaspoon turmeric
2 tablespoons lime juice

1. In a medium saucepan, combine the rice, oil, chicken broth, chiles, cilantro, ginger root
and turmeric.
2. Bring to a gentle boil; cover.
3. Reduce the heat and simmer for about 15 minutes.
4. Fold in the peanuts, green onions and lime juice

Thai Fried Rice
2 1/2 cups water
13 oz cups jasmine rice
Rice Recipe
Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to
medium-low; cover and simmer 20 minutes or until water is absorbed. Transfer rice to large
bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
Cover and refrigerate until cold, at least 1 hour or up to 24 hours.

3 cups cooked jasmine rice (chilled)
8 ounces ground pork or pork sausage
2 tablespoon vegetable oil
1 medium onion, thinly sliced
1 tablespoon fresh ginger, minced
1 jalapeno pepper minced
3 garlic cloves, minced
1/2 teaspoon ground turmeric
2 tablespoons fish sauce
2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots,
box choy or spinach)
3 eggs, lightly beaten
3 green onions, thinly sliced
1/2 cup cilantro leaf
Cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off
excess fat; transfer pork to bowl and set aside.
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is
very tender.
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes
or until heated through.
Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just
until set, lifting and stirring to scramble. Stir rice into eggs.
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
Garnish as desired.

Pineapple Shrimp Fried Rice
1 lb frozen shrimp
1 (8 ounce) bag frozen peas and carrots
3 cups cooked jasmine rice (chilled)
1/2 cup golden raisin
1 green bell pepper diced
1 large onion diced
1 fresh pineapple cubes
2 teaspoons hot chili sauce
2 eggs beaten in a small bowl
3 tablespoons fresh ginger minced
1 tablespoons ground cinnamon
soy sauce
thick soy sauce
4 tablespoons vegetable oil

Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil.
Pour egg and cook until scrabbled, chopping continuously.
Add onion and bell pepper and add to skillet to sauté.
Add Peas and Carrots, and golden raisins, ginger with additional tbs oil.
Cook Until Raisins swell.
Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink.
Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and
absorb the oil) and remainder oil. Fry until rice just begins to brown a little.
You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny
amount over top of rice and continue frying.
Add soy sauce until rice achieves a "fried rice" caramel color. Taste as you
go, better less than too much.
Add cinnamon and cilantro to rice. Fold the spice in the rice.

Pineapple Chicken Fried Rice
This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu. It is also fun to make, because you can actually serve in the pineapple!
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

Thai Chicken Fried Rice (Kao Paht Gy)
1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
1 Tbsp. coconut oil
1/2 Tbsp. fish sauce (nam pla)
1 clove garlic, minced
2 1/2 Tbsp. vegetable oil
2 cups cooked jasmine rice
1 egg, lightly beaten with 1/2 tsp. water
1 tsp. light soy sauce
1/4 tsp. ground black or white pepper
Pinch of white sugar
1 cucumber, peeled and sliced 1/8 inch thick
Lime, fresh red chiles, scallion (optional)
Heat 1 Tbsp. oil in a wok until hot, but not smoking, over medium high heat.
Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as
you are cooking, to the meat. Remove from wok and set aside.
Heat the additional 2 1/2 Tbsp. oil in wok.
Add the smashed garlic, cook briefly (30 seconds).
Add the rice, breaking it up with a wooden spoon or metal turner.
Add the cooked chicken. Toss together in the wok.
Add the soy sauce and 1/2 tsp. fish sauce. Add the beaten egg, pepper, and sugar.
Continue to stir-fry until heated through and grains of rice are seperated.
Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile

Khao Tom (Thai Rice Soup)
6 cups pork stock or chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 celery, chopped fine
1 stalk lemongrass, cut into 1 to 2 inch pieces
1 1/4 cups cooked rice
1/2 lb minced ground pork
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1/2 bunch fresh cilantro, rough chop
Optional garnish choices
firm tofu, cut into cubes (optional)
sliced scallion (optional)
1 sprig fresh cilantro, to taste (optional)
1In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to
2Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a
porridge-like consistency.
3Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and
simmer 5 minutes more.
4Garnish with scallions and cilantro.

Herbal Thai Rice
1/2 cup Seasoned Rice Vinegar—Roasted Garlic
2 tablespoons peanut oil or vegetable oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon hot chili oil (optional)
4 cups cooked, chilled short-grain brown rice
1 medium cucumber, seeded and sliced
2 green onions, sliced
1/2 cup shredded carrots
1/3 cup chopped mint
1/3 cup chopped basil
1/4 cup chopped cilantro
Zest of 1 lime

In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce,
brown sugar, and if desired, hot chili oil.
Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.

Thai Fried Rice Seasoned with Coconut
1 tablepoon fish sauce
2 tablepoons light soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper
1/2 cup unsweetened dried coconut
4 tablespoons vegetable oil
2 tablespoons garlic, finely chopped
4 ounces ground pork (or Chinese sausage, sliced)
1 cup shiitake mushrooms, stems removed, sliced thinly
4 cups cooked Jasmine rice
2 tomatoes, seeded and chopped finely
3 green onions, chopped
Combine the fish sauce, soy sauce, sugar and white pepper in a small
measuring cup, stir to dissolve the sugar, set aside. Heat a wok over
medium heat, add the coconut and stir-fry until the coconut is
toasted, put in a small bowl.
Wipe out the wok with a paper towel. Put the wok back on the stove
over medium-high heat. Add the oil and then the garlic and fry until
it just starts to turn golden but doesn't burn, a few seconds. Add the
pork or Chinese sausage and mushrooms and cook, stirring constantly
with 2 spatulas to break the ground pork up (if using). Cook until
pork is cooked through, or Chinese sausage slices are heated through,
about 3 minutes.
Add the rice, it will stick at first, but keep moving it around with
the spatulas and it will begin to sear and become less sticky. Add the
green onions, tomatoes and fish sauce mixture and stir and fry for 2
5. Turn out onto a plate, sprinkle with toasted coconut and serve.

Thai Rice Soup with Shrimp [ kao tom koong ]
Thai Recipe Ingredients
350 grams shrimp (shelled, deveined, and butterflied)
2 cups water
1 cup cooked rice
1/2 teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
Shiitake mushrooms, sliced
1 cup chinese celery (including the leaves), sliced
1 teaspoon pepper powder
fried garlic for topping
salted radish

Thai Food Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.
2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper
powder, and stir until it boils again.
3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally.
Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.
4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with
chopped coriander leaves and chinese celery leaves. Serve immediately.

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