Serving
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Fried Rice
Laos
    kao koua luammit sai sin moo leh mak pet
Serves
Effort:
Sched:
DoAhead:  
4 main  
***
55 min  
Prep
In China fried rice is considered too strongly flavored for service with meals, but Laotian food is a lot more robust. As a full fledged dinner dish, fried rice includes a whole lot more vegetables and meats than it would in China.






2-1/2
4
2
10
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4
1/2
1/2
1/2
1/2
-------
2
2
1/2
-------
1/4
1/4
-------
ar
c
oz

cl
---
oz
c
c
c
c
---
T
T
t
---
c
c
---
Rice, cold (1)
Pork
Chili red (2)
Garlic
-- Vegies
Thai Eggplant (3)  
Baby Corn (4)
Mushrooms (5)
Long Beans (6)
Onion, red
-- Sauce
Soy Sauce
Oyster Sauce
Salt
----------
Cilantro
Oil
-- Garnish
Mint or Basil
Do Ahead
  1. Make RICE well ahead so it is completely cold (see Note-1).
Prep   -   (40 min)
Measures for Vegies are after cutting to size.
  1. Slice PORK thin and cut into strips 1 to 1-1/2 inches long.
  2. Cap and core CHILIS. Chop fine and mix with Pork.
  3. Crush GARLIC and chop fine.
  4. Dice EGGPLANT about 1/2 inch.
  5. Cut BABY CORN in half lengthwise and into 1/2 inch lengths.
  6. Slice MUSHROOMS about 1/4 inch thick and into about 1/2 inch pieces.
  7. Cut BEANS into 1/2 inch lengths.
  8. Dice RED ONION about 1/2 inch on a side.
  9. Mix all Vegies Items
  10. Mix all Sauce Items
  11. Chop CILANTRO small.
  12. Prepare MINT or BASIL leaves for Garnish. Soak in cold water so they don't turn black so fast when applied.
Run   -   (15 min)
  1. Fluff the Rice as best you can, breaking up lumps.
  2. In a wok or spacious sauté pan, heat 1/4 Cup Oil (not less) over moderately high heat. Stir in Garlic and fry stirring until it is starting to turn golden.
  3. Stir in Pork mix and fry stirring until it has completely lost its raw color.
  4. Stir in Vegies mix. Fry stirring often until they are crisp tender, about 7 minutes. You can cover between stirrings.
  5. Stir in the Rice until well distributed and lumps are broken up, then stir in the Sauce mix. Fry stirring until everything is well heated, about 3 minutes over fairly high heat. Scrape up the rice so it doesn't stick to the pan.
  6. Stir in Cilantro and take off the heat. Serve hot garnished with Mint or Basil (see Note-7).
NOTES:
  1. Rice:   The rice should be well washed, then cooked fairly dry so when the grains are cooked through they are still quite separate. You will need 1 cup raw to produce 2-1/2 cups (15 ounces) cooked. The rice must be fully cold, preferably refrigerated overnight. Pack it loosely and make sure nothing sits on top of it.
  2. Chili, Fresh Red:   Around here we all use Red Ripe Fresnos, but other medium hot red chilis, such as Holland Red will work. For details see our Chili Page.
  3. Thai Eggplant   If I don't have them, I use small egg shaped Indian eggplants, which are more available locally. They cook softer, but that's not a problem. You could also use some other vegetable, like 4 ounces of Zucchini, or some other vegetable that will be fairly soft.
  4. Baby Corn:   Easily available canned, but fresh, canned or Frozen corn kernels can be substituted.
  5. Mushrooms:   Oyster Mushrooms are preferred, but white mushrooms can be used. For details see our Fungus page.
  6. Long Beans   These are preferred, but String Beans, Snap Peas or Snow Peas can be substituted. For details see our Long Beans page.
  7. Service:   In Laos, one way this is served is to lightly oil a deep bowl, individual serving size. Put some small tomato dice in the bottom, then lightly pack the finished fried rice over it up to the rim. A serving plate is then placed over the bowl. Invert to unmold the rice mound. Serving in a communal bowl is the other option.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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