Ingredients for 2
minced meat 80g
rice 200g
egg 3
green pepper 1/2
paprika 1/2
curry powder 15-30ｃｃ
oil
green onion
spring onion
salt
pepper
nagasawake sauce or soy sauce
How to make nagasawake sause in English
http://ameblo.jp/ngswcook/entry-10618408520.html
材料（２人前）
牛挽肉 ８０グラム
ごはん ２００グラム
たまご ３個（よく混ぜておく）
ピーマン・パプリカ それぞれ２分の１個
カレー粉 大さじ１から２
サラダ油 適量
万能ネギ 適量（小口切り）
ネギ 適量（みじん切り）
塩、こしょう 適量
長澤家の万能つゆもしくは醤油 適量
家庭用の長澤家の万能つゆの作り方はこちらです♪
http://ameblo.jp/ngswcook/entry-10016826378.html
詳細レシピは長澤家のレシピブログでどうぞ♪
http://ameblo.jp/ngswcook/entry-10467721095.html
Video Rating: / 5
Thai Fried Rice,long-grained rice sautéed with veggies and a hint of green curry paste.
Recipe link : http://www.tarladalal.com/Thai-Fried-Rice-461r
Subscribe : http://goo.gl/omhUio
Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/
Thai Fried Rice
Thailand’s answer to the chinese fried rice! long-grained rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste.
Preparation Time: 20 minutes. Cooking Time: 12 minutes. Serves 4.
For the green curry paste (Makes approx. 1 cup)
2 tbsp finely chopped lemon grass (hare chai ki patti) stem
1 cup chopped coriander (dhania)
¼ cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
10 green chillies, roughly chopped
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
½ tsp freshly ground black pepper
25mm (1″) piece ginger (adrak)
Salt to taste
½ tsp lemon juice
¼ tsp grated lemon rind
For the rice
3 cups cooked rice
1 tbsp oil
¼ cup finely chopped spring onion whites
½ cup thinly sliced and parboiled babycorn
½ cup thinly sliced capsicum
2 tbsp finely chopped spring onion greens
1½ tsp finely chopped green chillies
Salt and freshly ground pepper to taste
1 tsp soya sauce
For the coconut sauce
½ cup coconut milk (nariyal ka doodh)
2 tbsp oil
½ tsp cumin seeds (jeera)
¼ cup finely chopped spring onion whites
2 slit green chillies
1 tbsp finely chopped spring onion greens
1 tsp lemon juice
For the garnish
1 tbsp finely chopped spring onion greens
For the green curry paste
1.Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.
For the rice
1. Heat the oil in a wok or a kadhai, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
2. Add the baby corn and sauté on a medium flame for 1 minute.
3. Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.
4. Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
5. Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
6. Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.
For the coconut sauce
1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.
3. Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.
4. Add the coconut milk, lemon juice, salt and ¼ cup of water and ½ tsp of the prepared green curry paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.
How to proceed
1. Put the rice into a 7″ ring mould and spread it evenly.
2. Invert the ring over a serving plate and tap sharply to unmould the rice.
3. Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.
Video Rating: / 5
