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Basmati is Indian Rice, Joe. The Thai folks use Jasmine, I kind of agree with you though. These gals would need to step it up a notch in the Thai place I worked. neither knife or chuan skills are very impressive. I bet the rice is to die for though.
Thai Fried rice
2-3 tablespoons oil small handful julienned onion cook onion, stirring with chuan til it begins to burn slightly 1/2teaspoon of minced garlic (careful it spatters) 1 cup cut up chicken, pork, beef shrimp etc. Cook and stir crack in an egg and stir add ground Thai Pepper(cayenne) to taste toss in chopped tomatoes, bok choy, whatever veggies suit your fancy. stir add rice, add a tablespoon sugar, add a ladle of stir fry sauce stir until blended taste add soy sauce, red pepper, sugar, or vinegar to balance flavors stir scoop out onto plate, shake on black pepper generously and garnish with sliced scallions.
For Pineapple Fried rice add about 8 chunks of pineapple with the veggies and a little pineapple juice. garnish with more pineapple.
Thanks for the recipe. I've never worked in a Thai restaurant, but I've eaten in a few. I realize that basmati is an Indian rice. I prefer basmati, which is why I suggested it. Besides Indian dishes, I serve it with my Mexican, Chinese, American dishes.
The lady is a street food vendor, much like the hot dog, pretzel, and other food vendors I once frequented years ago. I only wish that she had a cart next to one of them, because I would have enjoyed Thai food earlier. btw- is it just me or is it that you can't get a decent hot dog south of NYC?
But Greger and I am sure you know this-it is important that the rice be cooked hours (or a day) prior, cooled or refrigerated, and then added to the mix.
Otherwise one runs the risk of a sticky or gooey rice clump.
Get your facts first, then you can distort them as you please.
Thanks but no thanks Ken. Right out of the steamer, or whichever method you use is the best way to go. The rice gets glued together once it cools. Lumpy rice can be very frustrating when you are in a hurry. You've got to put down the chuan, grab a dinner fork and search through the fried rice for lumps. Customah no like lumps.
' I never have any problem with sticky rice---unless, of course, I want some sticky, glutinous rice for some delectable Chinese dish. It is absurdly easy to have cooked rice in which each grain keeps itself to itself. I always buy rice in 10 or 20 kilogram bags, and merely spend a minute swirling water through it and thoroughly washing it until the rinse water is clear, and the rice free of any rice dust.
Being as patriotic an American as I am, I used consistently to buy California or Texas long-grain Patna rice -- until I read some articles about American rice being more polluted with toxic chemicals than the rice from those little, poorly regulated Asian countries.
I imagine it is from growing it in land that for decades was asphixiated with toxins used in the cultivation of cotton.
Anyway, the Constitution is not a suicide pact, so I switched to rice from healthier countries.
I picked up a bag of sweet rice this week. Also called glutinous rice. It's used mostly to make Sticky Rice, a Thai dessert dish served with mango and a rich coconut cream sauce. Black Sticky Rice is another more nutty tasting dessert.
