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Thai Fried Rice with Chicken

1/4 cup peanut oil
2 cloves garlic (minced)
1 pound chicken (cut into bite-sized pieces)
2 eggs (beaten)
1 medium-sized yellow onion (cut in half and sliced)
4 cups cooked long grain rice
4 tablespoons Wheat-free Tamari Soy Sauce (or Bragg's Liquid Aminos)
1/2 teaspoon sea salt
2 teaspoons sugar
2 medium-sized tomatoes (cut lengthwise into quarters)
1/2 teaspoon black pepper

Gluten-Free Thai Recipes

Boniato Balls

Tapioca Dumplings with Pork (Sakoo Sai Moo)

Gluten-Free Lomein Noodles

Fried Rice with Chicken

Thai Pancakes (Kanom Kroke) from Thai Cooking for Kids

1. Heat a wok over medium-high heat and add peanut oil, swirling to coat the entire surface. Heat oil for 1 minute and add garlic, stir-frying for 1 minute, or until golden brown. Raise the heat to high, add pork loin and stir-fry for 6-8 minutes or until thoroughly cooked.

2. Make a place in the middle of the wok for the beaten eggs and stir-fry for 30 seconds, or until scrambled. Add onion, cooked rice, soy sauce, salt, sugar, and black soy sauce and stir-fry for 4-5 minutes.

3. Finally, add tomatoes and stir gently to mix. Remove from heat, place on a platter and garnish with cilantro leaves and lime wedges.This dish should be served with sliced cucumber, green onions, and Prik Nam Pla (see below)

Yield: 4 servings

Prik Nam Pla (Fish Sauce with Chilies)

4-5 fresh Thai chilies (sliced)
2 tablespoons fish sauce (nam pla)

Combine Thai chilies and fish sauce and place in a small serving dish.

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