Name: Turmeric Fried Rice
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: 3 tablespoons groundnut (peanut) oil; 2 tablespoons coarsely chopped garlic; 175 g (6 oz) finely chopped onion; long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given on page 34; ½ teaspoon freshly ground black pepper; 110 g (4 oz) fresh button mushrooms, sliced; 2 teaspoons turmeric powder; 1 tablespoon Madras curry powder; 3 tablespoons finely chopped spring onions; 1 tablespoon fish sauce or light soy sauce; 1 teaspoon sugar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

The Thais have a genius in the kitchen. They turn Long-grain white rice measured to the 400ml ordinary rice into many special dishes with their use ot spices.

Ingredients

long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given on page 34
3

Asia
Thailand
Dinner
South East Asia
Spicy

Method

Cook the rice at least 2 hours ahead of time or the night before. Allow it to cool thoroughly and put in the refrigerator.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and onion and stir-fry for 2 minutes. Add the mushrooms and cook for 2 minutes more. Then add the rice and stir-fry for 3 minutes

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