Guys KPCC-5 is on..! A fellow blogger friend Sonal won KPCC-4. Check out KPCC Journal for the details on how to sign up for the Keli Paan challenge.. 🙂 It sure is a fun way to learn a new recipe & show off your food photography & creative skills….!!
Those who have been following my blog, know by now my love for Oriental, Mushrooms & Rice dishes..!! Also my blog is so much about K (my husband) & his lunch-box. Those who are new, don’t be alarmed, most of the dishes are super-quick & easy..! Been a bit busy with all the packing. No, I’m not moving houses this time… this time around I’m moving back to India.. 🙂 There are mixed feelings.. I’m sure most of you have gone through this..! I do want to go back.. but at times I think here was fun too..! Now my adventures will be in & around Bangalore.. 🙂 I may not be able to post as many recipes as I would like to in the month of November… There is so much to do once I’m back… Catching up with Family, friends relatives… 🙂 all the food I missed… !! I have already passed on a big list of dishes I want to dig into, to my mum.. !!! 🙂
Moving on to this recipe.. Fried rice is my favourite thing to do when I have some leftover rice. I have posted loads of fried rice recipes. Here is another one with some different flavours. Another quick meal option when you’re bored to eat plain rice or rather when you run out of curry to finish a bowl of leftover rice. I never run out of different fried rice recipe’s.
K being a roti/Indian bread lover, likes a few flavoured rice dishes & I really thank God for that. 🙂 Because an Indian house always has a bowl of rice left over & its quick to fix a bowl of fried rice. So here is a perfectly spiced fried rice for you. And as I had mentioned a few posts back, there would be some recipe’s with Sriracha sauce.. 😉
Note: Use vegetables of you choice if you don’t like the one’s I have used..
Tip: If you like it hot..!! Go overboard if you wish to by adding another teaspoon or more of the Sriracha sauce.. 🙂
Ingredients: (Serves 1) Preparation Time: 10 mins
Cooked rice – 1.5 cups or a bowl. Tip: Leftover rice is the best
Closed cup Mushrooms – 3-4, medium-sized, chopped
French Beans – 7-8, tender beans, chopped
Garlic – 2 medium-sized cloves, finely chopped
Ginger – 1/2 an inch piece, finely chopped
Thai Basil – 1/4 tsp, dried
Vinegar – 1 tsp,
Light Soy sauce – 1 tsp
Sriracha sauce – 2 tsp
Spring onions (Garnishing) – 1 sprig, chopped
Cooking oil – 1 tbsp
Salt to taste
If the leftover rice is sticking up together, gently separate it using a wooden/silicone spatula. Keep the loosened up rice at the side.
Note: If you plan to use freshly cooked rice, then lay the rice to dry out in a tray or a large plate. Fresh rice tends to get smashed up in fried rice & then they form lumps.
Heat oil in a wok/ deep bottom fry pan. Once the oil heats up, reduce heat to medium-high. Add the chopped ginger, garlic & Thai Basil & sauté. Do not let the garlic change colour. Next add the vinegar, soy sauce & the sriracha sauce. Mix well. Throw in, a pinch of salt. Now add beans & stir fry it for a minute or two. Now add the chopped mushrooms & mix. Once the mushrooms start to soften up add the cooked rice & stir fry it till the rice heats up & a lovely brown colour appears on the rice.
Note: Here the mushrooms & the soy sauce are responsible for the colour. Don’t be worried of your rice does not have the same colour as the pictures..
Check & adjust the seasoning. Turn off the heat once done.
Garnish with the chopped spring onions.
What do you love in your fried rice?? What are your favourite veggies?? I had prepared some Egg fried rice with Sweetcorn.. wow.. that was history before I could click..! But I promise to post that recipe when I get down to preparing that again.. 🙂
Serve as is or with your favourite Thai/Oriental curry/side-dish like – Sweet & Sour Pork…., Chicken & mushroom in Hoisen sauce…, Sweet n Spicy Spinach Chicken – Chinese style, Mango Tango Capsicum Noodles etc.
Note: For a twist, add a spoon of freshly squeezed lemon juice & mix before you serve.
For those celebrating Dilwai.. how are the preparations coming along? What are the special treats cooking in your kitchen?? I know the festival season always adds so many calories..! I promise to post some healthy recipe’s.. to help you cut down calories on your main meals, so that you can afford to indulge on the sweets 🙂 .
- Lemon thyme flavoured Chilli fried rice…. (kelipaan.com)
- Winters setting in… Cloudy Chicken soup with Thai flavours.. (kelipaan.com)
- Ginger And Prawn Fried Rice (boxofrecipes.wordpress.com)
- vegetable fried rice | recipe (stefanieharrington.com)
- Spinach Kimchi Fried Rice (veggiezest.com)
- Express Green Sriracha Sauce (plainjaneinrecess.wordpress.com)
- Sriracha Stuffed Peppers (mymodelmentor.com)
- Berkshire Bacon Fried Rice (putneyfarm.com)
It was a fun evening, Keshav & I were just getting back from the movies. We had been to watch Django. We both loved the movie and the characters were played so well by the actors.
It was really windy outside. I always get out well prepared, I just can’t take the cold, so I was ready to battle the crazy Glasgow wind. We just wanted to get back home and have a nice hot meal.
We picked up some prawns and Keshav said ” Why don’t you make that Thai yellow curry of your’s with these prawns ?”. Well for once my husband did not bring up something like Chai (Tea in India) or hot sweets :D, else all he can think of is kheer (Indian rice pudding, which tastes good hot or cold), Gulab Jamum (Indian sweet dipped in rose flavoured sugar syrup) or Jalebis (another Indian sweet which is orange/red in colour and spiral shaped – savoured hot) etc. Thai curry will obviously be eaten with a bowl of steamed rice, so I instantly agreed because I really felt like having some curry with steamed rice :).
I already had galangal and lemongrass ready in the fridge. We picked up some other ingredients I needed and headed home discussing how well the movie Django was made. The cast was just amazing and Quentin Tarantino had done it again, come up as usual with an awesome flick.
Ingredients: (Serves 2) Preparation Time: 20 mins
Raw Prawns – 200 gms, deveined and washed, I used King prawns
Baby button mushrooms – a handful, washed and cut into 2
Onion – 1 large, chopped length wise
Red/green/yellow/orange pepper – 1 small, chopped the way you want
Spinach – a small bunch, chopped the way you want.
Garlic – 3 cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Galangal – half an inch piece, finely chopped
Lemon grass – 3 inch piece, slit
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Coconut milk – 80-100 ml, I used 4 tbsp of coconut milk powder mixed in water to make the same quantity
Dried red chilli’s – 5, roughly torn, I used the spicy variety, you can modify based on your taste. Remember the coconut milk is anyways going to help cut the spice
Turmeric powder – 1 pinch
Cooking Oil – 1 tbsp
Salt to taste
Heat oil in a pot which is set to medium heat. Sauté the garlic. Once the room fills with the fragrance from the garlic add the ginger, lemon grass and the galangal, sauté them for a few seconds. Now add the onions and fry till they turn translucent. Add the fish sauce along with the oyster sauce and mix well.
Next add the dried red chilli’s. Add some salt. Add a pinch of turmeric powder.Keep tossing them in the pot. When the onions start to turn brown add the mushrooms and toss them all around. Add about 500 ml water and let the water begin to boil. Check and adjust salt. Add the prawns now and let them cook and absorb all the flavours. Now add the coconut milk, reduce heat to low and let the mixture bubble for about 5 minutes. The curry thickens. If you want thicker curry then add some more coconut milk and cook for a couple more minutes. Turn off the heat. Add the spinach and peppers. You add these in the end because you do not want them overcooked. These will cook from the heat of the curry.
Serve hot along with a bowl of steamed rice.
- Thai Red Curry with Prawns and Green Eggplant (mykitchensnippets.com)
- A Tale of Two Thai Curries at Rosded (chicago.seriouseats.com)
- Malabari Prawn Curry (everyaroma.wordpress.com)
- Salmon red Thai curry (thechillipad.wordpress.com)
- Foodie Friday: Red Thai Prawn Curry (whitepaintedwoman.wordpress.com)
- Goan prawn curry with steamed white rice (skinnychefdecuisine.wordpress.com)
In contrast to the bright clear skies we had yesterday today it is very gloomy and cloudy. So I’m again in the mood for some hot soup. This soup has a Thai touch to it because of the coconut and the lemongrass. Thai dishes are really aromatic and flavourful. I feel, many Indians like Thai cuisine. The reason could that many dishes have a coconut base to them, just like they do in India.
Mangalore being a small town did not have a variety of cuisines to offer back then. As a kid did not get to travel much as my dad could not take much time off work. So, never had the opportunity to try out Thai cuisine till I moved to Bangalore saying bye-bye to studies, welcoming my job and the joys that come from being financially independent.
Bangalore being a very diverse city had lots of cuisines to offer and exposed me to different cultures. People from all over India come to Bangalore to work. Bangalore is known as the Silicon valley of India.
Ingredients: (Serves 2) Preparation Time: 15 mins
Baby button mushrooms – 75 gms, about 10 – 12 roughly
Vegetable stock cube – 1
Button mushrooms – 3 small-sized, diced – Optional, if you want to add more munches to the soup, omit this if you want more broth. I added, since I wanted something more to munch, Else you can add more button mushrooms and omit this.
Shallots – 1-2, chopped
Dried Red chilli’s – 2-3, roughly torn. Depending on how spicy they are, you can vary them to suit your taste
Fresh Lemongrass – 2 inch piece, finely chopped
Ginger – half an inch, chopped finely
Garlic – 2 medium-sized cloves, chopped finely
Coriander – 3-4 sprigs, finely chopped
Lemon rind – a pinch
Fresh coconut milk – about 50 ml, I did not have fresh coconut milk so, I dissolved 2 tbsp of coconut milk powder in some water
Bring about a litre of water to a boil in a pot set to medium heat. Add the vegetable stock cube. Dissolve it in the water. Add some salt to taste. Add the chopped ginger and lemongrass pieces. Add the torn dried red chilli’s and let the broth boil for a few minutes.
When the flavour of lemon grass fills in the air, add the mushrooms, shallots along with the garlic.We do not add them earlier with the ginger because they will get soft and disappear. Now add the lemon rind, let the soup absorb this flavour by letting it bubble for a minute or two.
Now add the Coconut milk. Adjust salt. Let the broth bubble for about 5 minutes, you will see some froth on top, along with a little oil that separates out from the coconut milk. This indicates that the soup is almost done. Turn off the heat. Add chopped coriander and mix well.
You will definitely enjoy the juicy mushrooms infused with lemongrass and the spice from the red chilli’s. The coconut adds a creamy texture along its awesome flavour.
For more soup recipe’s – Soups
- Tom Yum Goong (thaifoodthailand.wordpress.com)
- Mushrooms and Cilantro Soup in Coconut Milk (simplyvegetarian777.wordpress.com)
- Creamy Lemon Coriander Soup… (kelipaan.com)
- Vegan Tom Kha Bento + Recipe (wokkingit.wordpress.com)
- Prawn and Noodle Thai-Style Soup (beautyandthefeastfoodblog.wordpress.com)
- Thai Coconut Tongue of Fire Soup from The Great Vegan Bean Book (healthyslowcooking.com)