Odeliza Jacoba Recipes

Swadika Chicos,

As a female would greet someone in Thailand. Shesh, I miss the place so much, I have to go back soon. We’ll see… With the gas prices so high now, a first class or even business class ticket is way way over the budget. For that matter, economy is way way over too!

So instead, I thought I’d recreate some of my favorite Thai staples that my Thai brother used to prepare for me in his restaurant. Surprisingly, I never ate Thai fried rice in Thailand, I ate just simple steamed jasmine rice. But still oh so yummy. In memory of my romantic Thai get way with my other half I wore my black south sea pear earrings on the Playa today. Along with a hand painted batik I purchased from a really sweet Thai lady that wrote my name out in Thai.

I hope you enjoy my Thai fried rice. It’s vegetarian but oh so hearty that even a meat eater would appreciate it.

Prep time: 5 minutes

Cook time: About 30 minutes

Serves: Up to 4 people (1/2 to 3/4 c)

What you’ll need:

1. A large frying pan such as a wok
2. sesame oil or olive oil for frying
3. 6 c of day old brown or white long grain rice
4. 4 egg white omelette’s
5. 1/2 bag of frozen peas
6. 1 bushel of cilantro
7. 1 bushel of scallion cut into 1/2 inches
8. 1 large purple or yellow onion cubed
9. 2 cloves of garlic minced
10. 1 large tomato cubed
11. 1 medium cucumber skin and seeds removed and cut into circles
12. 1 c chili powder or more if you so desire
13. 1/2 T fish sauce (omit if you don’t like the flavor)
14. 1 c soy sauce
15. 1/2 c of fresh mung beans
16. 2 limes
17. 1 c lemon juice
18. salt and pepper to taste

What to do:

1. Warm the work to low heat
2. add a little oil
3. lightly saute the onions, garlic, tomato and frozen peas for about two minutes ensuring that the garlic does not brown. Remove and place in a bowl or container for later.
4. add a little more oil and keep on medium heat while you fry the egg whites. Remove and place in the same bowl as the vegetables.
5. add a little more oil and add the rice in the wok, pan fry for about 1 minute. Add the fish sauce if you are using, chili powder, lemon juice, chili powder, 1/2 c soy sauce (reserving the other half for later). Fold all ingredients ensuring the flavors coat the rice.
6. after about 2 minutes turn off heat. Add already sauteed ingredients in the wok and fold into the rice.
7. I like to use a pretty serving dish, you can use what ever you like. Plate the rice, decorate with scallions, mung beans, cilantro, cucumbers and wedged lime. Add salt and pepper and remaining soy sauce to taste.

Kar poon kai

Ciao,

Odeliza Jacoba

Odeliza