Steam the jasmine rice in a rice cooker, using about 2 cups water. Slice
onion into rings of approximately 1/4" thickness. Fry onion in oil until they
start to turn golden brown. Add the prawns, ketchup, sugar and soy sauce,
and stir together. Add the steamed rice and continue to stir-fry. Remove from
pan. Fry eggs in 1 tbsp oil, turning and breaking regularly. When done, mix in
the rice, and season to taste (we suggest sprinkling it with Thai pepper
powder). Cut cucumbers into 1/4" slices, and slice the red chili lengthwise.
Spoon the stir-fried rice onto plates, and garnish with coriander and chili.
Serve cucumber slices, spring onions and lime wedges on the side of plate.

Back to Top

Cut the pineapple in half lengthwise, and scoop out the fruit, then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, jalapeno, ginger, scallion and coriander; mix and set aside. Add a pinch of salt to bring out the juice. In a wok heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, and then set aside.

Add a further tablespoon of oil, and stir fry the garlic until golden brown.
Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue
stirring. When the rice is heated through, add the pineapple mixture and cooked
shrimp, and stir until thoroughly heated through. Pour the mixture into the
pineapple shells, garnish and serve.

Note: if you prefer fried rice to be darkish brown in color, then replace half
the fish sauce with dark sweet soy sauce.

Back to Top

In a wok or frying pan/skillet, heat the oil until a light haze appears.
Add the garlic and chilies and fry until the garlic is golden brown. Add the
mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly.
Add the long beans, peppers, sugar and light soy sauce and stir thoroughly.
At the last moment quickly stir in the basil leaves and turn on to a serving dish.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

Back to Top

In a wok or frying pan/skillet, heat the oil until a light haze appears, add
the garlic and fry until golden brown. Add the boiled rice; stir once; add all the
remaining ingredients and stir until thoroughly mixed. Turn on to a serving
dish and garnish with cucumber rounds and coriander.

Back to Top