Best Vegetables In Thai Sauce With Jasmine Rice Recipes
VEGETABLE THAI FRIED RICE
Thai fried rice prepared using colorful vegetables and aromatic jasmine rice. Make it using white rice or brown rice for a wholesome lunch or dinner.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner
Number Of Ingredients 18
Steps:
- Cook rice according to instructions given on the package. Let it cool.
- In a small mixing bowl, combine oyster sauce, soy sauce, fish sauce, honey, and vinegar. Mix well and keep it aside.
- In a molcajete, mash Thai red chili, garlic cloves, and ginger (or finely chop them or use a mini food processor).
- Heat oil in a large frying pan or wok on medium to high heat. Add mashed chili, garlic, ginger, and cook for a min or so.
- Then add onion and cook until translucent.
- Add diced carrot, pepper, green peas, and mushroom and cook them for 2-3 min.
- Then add prepared sauce blend and mix well.
- Now add cooked rice and combine well with veggies and sauce. Add salt if necessary.
- Finally, add chopped fresh Thai basil leaves and serve warm.
Nutrition Facts : Calories 332 kcal, ServingSize 1 serving
VEGETABLES IN THAI SAUCE WITH JASMINE RICE
Bottled peanut satay sauce is a convenient way to add the traditional Thai flavor combination of basil, peanut, and coconut to your cooking.
Yield serves 5, 1 cup vegetables and 1/2 cup rice per serving
Number Of Ingredients 10
Steps:
- Prepare the rice using the package directions, omitting the salt and margarine.
- Meanwhile, in a large saucepan, heat the oil over medium heat. Stir in the vegetables, basil, garlic, and red pepper flakes. Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
- Stir in the milk, satay sauce, and lime juice. Cook for 3 to 5 minutes, or until heated through, stirring occasionally. Serve over the rice. Sprinkle with the peanuts.
- (Per Serving)
- Calories: 315
- Total Fat: 11.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 4.0g
- Monounsaturated: 5.0g
- Cholesterol: 2mg
- Sodium: 247mg
- Carbohydrates: 43g
- Fiber: 6g
- Sugars: 15g
- Protein: 14g
- Dietary Exchanges
- 1 Starch
- 3 Vegetable
- 1 Carbohydrate
- 1 Lean Meat
- 1 1/2 Fat
THAI COMBINATION FRIED RICE
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
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