Thai Fried Rice/Khao Phat (Vegetarian)
Thai spicy fried rice is hot and spicy, typically Thai preparation with goodness of vegetable, crunch of cashews-currents and aromatic flavor of cilantro. This recipe is quick, heavenly delicious and best vegetarian dinner! Just be sure to have your ingredients prepped and placed near the stove before you start cooking as this dish come very quickly once started. Serve hot with accompaniments like cucumber slices, tomato slices, lime, green onion or coriander.
Step by Step Instructions with Photos
- Chop or dice all the veggies from table one in any shape and size you like. Keep them ready and set aside.
- Wash rice and cook. Chilled before using them or refrigerate to cool down completely, leftover rice works very well. Set aside. keep everything ready before you go on the flame.
- Heat a large wok or non-stick frying pan over medium heat. Once the pan is hot enough, that a drop of water sizzles on contact, add coconut oil.
- In hot oil add chilies and garlic; sauté until fragrant.
- Add chopped onion, bell peppers, carrots, beans and zucchini; sauté until onion turns translucent.
- Add chopped baby corn, snow peas, green peas and broccoli. Sauté stirring constantly for 3 to 5 minutes.
- Add spring onion, cashews, currents, curry powder, chili-garlic sauce, soy sauce and salt; cook stirring continuously for 30-60 seconds.
- Add the rice and chopped cilantro to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes. Adjust the seasoning before transferring to serving bowl.
- I garnished with cucumber slices, julienne carrot, lettuce and served hot with Thai tea.
Recipe Card
Thai spicy fried rice is hot and spicy, typically Thai preparation with goodness of vegetable, crunch of cashews-currents and aromatic flavor of cilantro. This recipe is quick, heavenly delicious and best vegetarian dinner!
- 1 cup Onion (chopped)
- ½ cup Green bell pepper (chopped)
- ½ cup Red, bell pepper (chopped)
- ½ cup Carrot
- 10-12 pc Beans (chopped)
- ½ cup Zucchini
- ¼ cup Broccoli florets (cut into bite-size florets)
- 8-10 pc Snow Peas
- 6-8 pc Baby corn (halved diagonally)
- ½ cup Peas
- ½ cup Spring onion (chopped)
- 1 Tbsp. Garlic (minced)
- ½ cup Coriander
- 2 cups Jasmine rice, or Basmati rice, cooked and chilled (uncooked)
- 3 Tbsp. Curry powder
- 1-2 Tbsp. Chili-garlic sauce
- 3 Tbsp. Low sodium Soy sauce/Tamari Sauce
- 2-3 Thai red chilies/dry chilies
- 4 Tbsp. Coconut oil/Sesame oil
- Salt to taste
- ½ cup Cashews (roasted)
- 2 Tbsp. Black currents (optional)
Chop or dice all the veggies from table one in any shape and size you like. Keep them ready and set aside.
Wash rice and cook. Chilled before using them or refrigerate to cool down completely, leftover rice works very well. Set aside. keep everything ready before you go on the flame.
Heat a large wok or non-stick frying pan over medium heat. Once the pan is hot enough, that a drop of water sizzles on contact, add coconut oil.
In hot oil add chilies and garlic; sauté until fragrant.
Add chopped onion, bell peppers, carrots, beans and zucchini; sauté until onion turns translucent.
Add chopped baby corn, snow peas, green peas and broccoli. Sauté stirring constantly for 3 to 5 minutes.
Add spring onion, cashews, currents, curry powder, chili-garlic sauce, soy sauce and salt; cook stirring continuously for 30-60 seconds.
Add the rice and chopped cilantro to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes. Adjust the seasoning before transferring to serving bowl.
I garnished with cucumber slices, julienne carrot, lettuce and served hot with Thai tea.
- Brown jasmine rice or jasmine rice works the best but basmati rice also works too.
- Using varieties of vegetable is always a choice. You can use what is available to make your dish more healthy and colorful.
- To keep rice from sticking, make sure wok is very hot and well oiled.
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