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TEXAS FRIED RICE




Source of Recipe


the web


Recipe Introduction


This Thai-inspired rice dish using American and Texan ingredients exemplifies fusion food, marrying Thai techniques and flavors with New World ingredients. Tommy Tang developed this recipe as a result of a previous cooking class experience in Houston. Adapted from Noodles & Rice.


List of Ingredients




1/4 cup vegetable oil
1 1/2 tablespoons finely chopped garlic
1 cup sliced onions
2 cups cooked crawfish (tail meat only) or shrimp, peeled
6 cups cooked jasmine rice
1/4 cup finely chopped carrots
1/4 cup corn kernels
1/4 cup sweet peas
2 cups finely diced tomatoes
1/4 cup Thai chile pepper sauce
4 tablespoons Thai fish sauce
1/2 cup finely sliced green onions
1/3 cup sliced cilantro leaves

Recipe



Place olive oil in a large skillet over high heat. Add garlic and onions; stir for 1 1/2 minutes. Add crawfish and rice and stir for a minute.
· Add carrots, corn, peas, tomatoes, chile pepper sauce and fish sauce. Stir constantly for 3-5 minutes. Add 1/3 cup water if rice seems too dry.
· Transfer to a serving platter and garnish with green onions and cilantro.
Makes 4 servings.