Ingredients and Weight:
- 2 cups (280g) jasmine rice, cooked and cooled
- 1 cup (120g) frozen peas and carrots
- 1 cup (120g) chopped red bell pepper
- 1 cup (120g) chopped green bell pepper
- 1 cup (120g) chopped onion
- 3 cloves garlic, minced
- 1/2 cup (60g) chopped peanuts
- 1/4 cup (15ml) soy sauce
- 1/4 cup (15ml) fish sauce
- 1 tbsp (15ml) sesame oil
- 1 tbsp (15ml) vegetable oil
- 2 eggs, beaten
- 1/4 cup (15g) chopped cilantro
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps:
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the eggs and cook until scrambled. Remove from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until softened.
- Add the red and green bell peppers and cook for 5 minutes.
- Add the peas and carrots and cook for 3 minutes.
- Add the rice, soy sauce, fish sauce, and sesame oil and stir to combine.
- Cook for 5 minutes or until the rice is heated through.
- Return the scrambled eggs to the skillet and stir.
- Stir in the peanuts and cilantro.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 45g
- Protein: 15g
- Fat: 10g
Dish Characteristics:
- Savory and slightly sweet
- Colorful and vibrant
- Crunchy from the peanuts
- Aromatic with garlic and cilantro
User Comments:
- "This was the best Thai fried rice I've ever had!"
- "It was easy to make and so flavorful."
- "I loved the combination of textures and colors."
- "I'll definitely be making this again!"
- "It's a perfect dish for a party or gathering."
Special Precautions and Tips:
- Use day-old rice for best results. Freshly cooked rice will be too moist and sticky.
- If you don't have fish sauce, you can substitute soy sauce.
- Add more or less spice to taste by adjusting the amount of chili powder.
- Serve with a side of lime wedges for added freshness.
