Thai Fried Rice by Tarla Dalal

Tarla.Dalal's picture

Dec. 05, 2013

Thailand's answer to the Chinese fried rice! long-grained rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste.


For green curry paste (approx 1 cup)
Chopped lemon grass 2 Tablespoon
Chopped coriander 1 Cup (16 tbs)
Roughly chopped onion 1/4 Cup (4 tbs)
Chopped garlic 1 Tablespoon
Green chili 10 , roughly chopped
Coriander powder 1 Tablespoon
Cumin powder 2 Tablespoon
Freshly ground black pepper 1/2 Teaspoon
Ginger piece 1 Inch
Salt To Taste
Lemon juice 1/2 Teaspoon
Grated lemon rind 1/4 Teaspoon
For rice
Cooked rice 3 Cup (48 tbs)
Oil 1 Tablespoon
Finely chopped spring onion whites 1/4 Cup (4 tbs)
Thinly sliced and parboiled babycorn 1/2 Cup (8 tbs)
Thinly sliced capsicum 1/2 Cup (8 tbs)
Finely chopped spring onion greens 2 Tablespoon
Finely chopped green chili 1 1/2 Teaspoon
Salt and ground pepper To Taste
Soy sauce 1 Teaspoon
For coconut sauce
Coconut milk 1/2 Cup (8 tbs)
Oil 2 Teaspoon
Cumin seeds 1/2 Teaspoon
Slit green chilies 2 (Optional)
Finely chopped spring onion greens 1 Tablespoon
Lemon juice 1 Teaspoon
For garnish



For Green Curry Paste

1. In a mixer, combine lemon grass, coriander, onion, garlic, green chili, coriander powder, cumin powder, black pepper, ginger, salt, lemon juice, and lemon rind. Pour enough water (approx. ½ cup) and blend into a fine paste. Set aside.


For Rice:

2. In a wok, heat oil and saute spring onion whites over medium flame for 1-2 minutes.

3. Add the baby corn, saute for 1 minute and then add capsicum and spring onion greens. Stir and cook for 1 minute.

4. Add green chili and 2 tablespoons of the prepared green curry paste (or more to taste). Stir and cook for 1 minute.

5. Stir in rice and season with salt and pepper. Cook for 1 minute.

6. Add soy sauce, mix well, cook for 1-2 minutes and set aside.

For Coconut Sauce

7. In a non-stick pan, heat oil, add cumin seeds and allow it to splutter.

8. Add spring onion whites, saute over medium flame for 1 minute, then add green chilies, and spring onion greens. Cook for 1 minute.

9. Add coconut milk, lemon juice, and salt, ¼ cup of water and ½ teaspoon of the prepared green curry paste. Stir constantly and cook over medium flame for 2 minutes.


10. Into a 7-inch ring mold, put the rice and spread evenly. Invert the mold on serving platter and tap to unmold the rice.

11. Pour the coconut sauce in the centre.


12. Serve immediately garnished with spring onion greens.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 382Calories from Fat 138

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 336 mg14%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet