Thai Fried Rice

You can't make a meal quicker than a thai fired rice. If you are planning for a take out tonight, try this recipe and you won't be disappointed. I tried 10 times to perfect this recipe and finally here it is. This recipe serves 2.

Ingredients:
2 cups cooked white rice (I used the left over rice from previous day)
1/4 cup chicken stock
1/4 cup chopped onion pieces
2 carrots diced
8 thai basil leaves
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
1 teaspoon sambal or chili garlic paste (optional or adjust to your spice level)
2 eggs (I used only 1 yolk, 2 egg whites)
3 scallions- both greens and white parts chopped
1/8 teaspoon turmeric
1/4 teaspoon sesame oil
1 tablespoon peanut oil
1/4 cup frozen peas
1 teaspoon oyster sauce
1/2 teaspoon soy sauce
couple of pinches salt

Method:
In a bowl, mix the soy sauce, oyster sauce, sambal, sesame oil, chicken stock, scallions, turmeric and keep it aside. Heat a pan on high heat, and add peanut oil. When the oil is hot, add onion, carrots and salt. Stir for 2 minutes, add ginger, garlic, turmeric and stir for another 30 seconds. Add eggs to the pan wait until the eggs are settled. Break the eggs into a crumble, add rice, basil and peas to the pan. Stir just until every thing in the pan is mixed well. Add the prepared sauce to the rice and stir well for 1 minute.

Tips and More:

• Add mushrooms, beans, bokchoy, tomatoes, celery, sprouts for more veggies.
• Avoid egg for vegetarian version, add chicken for thai chicken fried rice. If you are adding chicken, add it after you added ginger and garlic to the pan. You can also use vegetable stock or water instead of chicken stock.
• You can add cilantro at the end for extra flavor.
• Don't add too much chicken stock. It will make the rice soupy.
• Use low sodium soy sauce and chicken stock in order to control the amount of sodium in-take.
• Peanut oil has a high smoking point and hence is used in most of the asian recipes. If you don't have peanut oil at hand, use canola or vegetable or any other oil you regularly use.