Wednesday, November 11, 2009

Thai Fried Rice with Beef and Jasmine rice

This meal is one of my families comfort foods. It's quick and easy to make, and full of flavor. Plus, it gets us to eat our veggies! This recipe also comes from the book featured yesterday.

Thai Fried Rice with Beef

7 oz Beef steak (cut out for vegetarian!)
1 TB Veggie oil
2 garlic cloves, finely chopped
2 eggs
2 1/4 cups cooked jasmine rice (See below)
1/2 med. head broccoli, coarsely chopped
3 TB soy sauce
1 TB brown sugar (I forgot this last time and didn't miss it)
1 TB Fish sauce (does not taste fishy in the dish!)
ground black pepper
chili sauce, to serve (optional)

1. Trim the steak and cut into very thin strips

2. Heat the oil in a wok or frying pan and cook garlic over low to med. heat until golden brown. Do not let it burn! Increase the heat to high, add the steak and stir-fry for 2 minutes.

3. Move the pieces of beef to the edges of the wok and break the eggs into the center. When the egg starts to set, stir-fry it with the meat.

4. Add the rice and toss all the contents of the wok together, scraping up any residue on the base. Add broccoli, soy sauce, sugar and fish sauce, and stir-fry for 2 minutes more. Season with pepper and serve immediately w/ chili sauce, or eat as is!

Jasmine Rice

So, I talked a little about Jasmine Rice on the post for Chicken Satay, but I wanted to expand some, and include a basic recipe.

  • A good thing to remember: 1 cup dry rice = 3 cups cooked rice!
  • Use 1 1/2 cups water to every 1 cup of rice
  • Always rinse thouroughly before cooking. This helps remove excess starch and any dust that may have accumulated during storage.
  • If you want to add a little more flavor the the rice, simply add herbs or spices with the liquid. They will be absorbed into the rice!
  • The rice must be cooked at a low heat. Otherwise, the water will evaporate before the rice is fully cooked

Place rice and water in a large saucepan. Bring to a boil, and turn heat to low.
COVER pan and simmer for 20 minutes.
Remove pan from heat, and let rest for 10 minutes.

The first tip above is very important. 1 cup dry rice = 3 cups cooked rice!
When I made this recipe, I put in 3 cups of DRY rice! So... for you lucky readers... you will get 2 recipes from one!

I took the extra rice and made Tropical Rice Pudding!
The post and recipe will be up tomorrow!


  1. Looks like a great meal and I definitely need help getting more veggies in my diet too!

  2. LOL when I had just begun cooking and I made rice - I was shocked to see how much the rice had expanded LOL. I have never tried jasmine rice - must be on the lookout for it.

  3. Hello,

    I made this receipe for my husband, yesterday, for Valentine's Day. Beef fried rice is one of his favorite dishes. So, I thought I make a different version. He loved it and so did I. Next time I make it I will use the chili sauce.