Turmeric Fried Rice

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Ken Hom Cooks Thai

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 tablespoons groundnut (peanut) oil
  • 2 tablespoons coarsely chopped garlic
  • 175 g (6 oz) finely chopped onion
  • 110 g (4 oz) fresh button mushrooms, sliced
  • 2 teaspoons turmeric powder
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon Madras curry powder
  • 1 tablespoon fish sauce or light soy sauce

    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. Add the turmeric, pepper, sugar and curry powder and continue to stir-fry for 2 minutes, then add the fish sauce and stir-fry for 1 more minute.

    Turn onto a platter, garnish with the spring onions and serve hot, or cold as a rice salad.