Homemade Thai Food

Thai Fried Rice

4-6 cups cooked Jasmine or Basmati rice- slightly cooled.

a bit of olive or sesame oil or little bit of both

2-4 eggs, lightly whisked

1/2 -1 onion slicked thinly

1-1 1/2 tsp minced garlic or plenty more; depends on your liking of garlic

1-2 tsp minced ginger or plenty more...my husband adds a few Tablespoons, chopped finely

1/2 -1 lb diced chicken or tofu (have made it with fresh crab; oh my goodness..divine)

other sliced or grated vegetables as desired...1 or 2 cups (I sometimes use diced butternut squash, fresh sautee-mix greens, broccoli, frozen peas, mushrooms, grated/shredded carrots and/or zuchinni; it all depends what's in season or in the fridge. It's all great and makes it different every time.)

1/2 -1 bunch green onions, sliced thinly

little bit of chopped fresh basil for sprinkling on top

SAUCE

2 Tbl. soy sauce

2 Tbl. fish sauce

1 tsp. brown sugar

1 tsp. chile paste (optional)

*These amounts are entirely up to taste and mood.

1. Whisk eggs; cook first in a little oil and slide off to a plate or pour them over the vegetables or chicken when you are stir frying them.

2. Combine ingredients for the sauce in small bowl and set aside.

3. In a wok, stir fry sliced onions in sesame oil til lightly browned, adding vegetables that take longer to cook at the end (butternut squash).

4. Add garlic, ginger, chicken or tofu and stir fry a minute or two.

5. Add eggs, either cooked and chopped or still raw. Stir til set.

6. Add vegetables that cook quickly.

7. Add a little sauce and stir fry til almost ready to eat; don't overcook veggies here. You want them crisp-tender.

8. Add rice a cup or 2 at a time, stirring into the mixture, adding sauce a little at a time, until all rice is incorporated. Every grain does not need to be separated. Continue adding sauce to taste, being careful not to make it soggy.

9. Toss in green onions and mix for about 1 minute. Make sure they stay bright green.

10. Let set for a minute or two and then adjust to taste, cooking for a minute after the sauce is added. Be prepared to make a little more sauce if needed.

We eat this dish at least once a week and it is definitely a favorite of everyone. Using a variety of different vegetables make it a little different every time. If we have limes on hand, we'll serve it with limes as a garnish, or we'll make chili-lime sauce to pour over the top: Use 2 Tbsp lime juice, 1 Tbsp fish sauce, and 1 or more jalapenos or Thai chilis, and chop a couple cloves of garlic and throw them in too. Very good for colds with the raw garlic and jalapenos!

We have loved Thai food for as long as I can remember. We find the balance of the flavors sweet, salty, and spicy satisfy us with even a very light and simple dish. If those flavors are in good proportion, we are thoroughly satisfied by our meal. We make Thai food regularly; we love homemade fresh salad rolls with rice pasta wrappers and all sorts of curries as well. I just made Thai salmon cakes the other night that were incredible.

This recipe is a gift from my in-laws, who have visited Thailand several times, and have traveled by tandem touring bike while there. They have visited several Asian countries, and have brought home a love of the culture and foods. We have benefitted from their experiences by expanding our world views and have learned about the people who live in the refugee camps along the Thai-Burma border as well. I hope to someday visit Thailand in a way that is respectful of the culture and cuisine of this amazing country, and hopefully helpful to the people. We talk about plans to someday travel and teach overseas (my husband is an ESL teacher), and Thailand is one of my top choices of countries to visit/live in. My son wants to go just so he can have Thai food three meals a day. I can't say that I blame him; sounds like a great reason for me! The palm trees and beaches wouldn't be too bad, either.