Yummy Sunday- Fried Rice with Seafood

I order "Kaw Pad Talae" Fried rice with seafood in one of the local restaurant in Bangkok and I didn't expect that shrimp would be served in this form...LOL! It's usually served shelled.

I think everybody know how to cook fried rice but Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.

I wanna share the recipe I learned from Group Recipes:

Ingredients:

* 2 bowls of cooked rice (cold)
* 50 grams of seafood (shrimp & squid)
* 50 grams of pork (finely sliced)
* 100 grams of kay lan or cabbage
* 2 eggs
* 50 grams of onions, finely sliced
* 2 garlic, finely chopped
* 1 chilli ( if you like the heat)
* 1 fresh tomato, cut into small slices
* 1 tbs soy sauce
* 1 tbs oyster sauce
* 1 teaspoon fish sauce
* pinch of sugar
* 2 tbs of oil
* pinch of salt and pepper


Directions:

1. with oil, saute garlic and onion (chilli) until fragrant
2. add pork, keep stirring until pork is cooked and brown
3. add seafood, stir well add tomatoes, kay lan toss well
4. add eggs, scramble,
5. add rice, soy sauce, oyster sauce, fish sauce and sugar, salt and pepper
6. taste, if it's not salty enough you can add more fish sauce
7. and if you like a richer flavor add more oyster sauce
8. serve hot
9. if you like, you can serve it with a sunny side up

Making great fried rice requires a number of tricks:
- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.
- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant.
- Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete.
- Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.

Happy Sunday and enjoy drooling for foods at Perfectly Blended.