You are here: Home > Cuisine > Thai Vegetarian > Thai Rice > Thai Fried Rice Thai Fried Rice by Tarla Dalal A vibrantly flavoured green curry paste is at the heart of the Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce, is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. Rice cooked with crunchy vegetables, soy sauce and green curry paste is shaped into a ring, which is filled with the flavoured coconut sauce, making this a sumptuous meal that turns out to be an unforgettable experience for the taste buds. 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How to make Thai Fried Rice Tags Thai RiceInternational FavouritesValentines Day Indian recipes Western PartyMixerNon Stick Kadai Veg Preparation Time: 20 mins Cooking Time: 10 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients For The Green Curry Paste (makes Approx. 1 Cup)2 tbsp finely chopped lemon grass (hare chai ki patti) stem1 cup chopped coriander (dhania)1/4 cup roughly chopped onions1 tbsp roughly chopped garlic (lehsun)10 green chillies , roughly chopped1 tbsp coriander (dhania) powder2 tbsp cumin seeds (jeera) powder1/2 tsp freshly ground black pepper (kalimirch)25 mm (1”) piece ginger (adrak) salt to taste1/2 tsp lemon juice1/4 tsp grated lemon rindFor The Rice3 cups cooked rice (chawal)1 tbsp oil1/4 cup finely chopped spring onions whites1/2 cup thinly sliced and parboiled babycorn1/2 cup thinly sliced capsicum2 tbsp finely chopped spring onion greens1 1/2 tsp finely chopped green chillies salt and to taste1 tsp soy sauceFor The Coconut Sauce1/2 cup coconut milk2 tbsp oil1/2 tsp cumin seeds (jeera)1/4 cup finely chopped spring onions whites2 slit green chillies1 tbsp finely chopped spring onion greens1 tsp lemon juiceFor The Garnish1 tbsp finely chopped spring onion greens Method For the green curry pasteFor the green curry pasteCombine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.For the riceFor the riceHeat the oil in a wok or a kadhai, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.Add the baby corn and sauté on a medium flame for 1 minute.Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.For the coconut sauceFor the coconut sauceHeat the oil in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.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 proceedHow to proceedPut the rice into a 7? ring mould and spread it evenly.Invert the ring over a serving plate and tap sharply to unmould the rice.Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens. Nutrient values per servingEnergy245 calProtein2.2 gCarbohydrates10.2 gFiber4.1 gFat22.1 gCholesterol0 mgVitamin A611.7 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.3 mgVitamin C24.7 mgFolic Acid9.2 mcgCalcium27.7 mgIron0.8 mgMagnesium0 mgPhosphorus0 mgSodium5.5 mgPotassium95.4 mgZinc0.2 mg Thai Fried Rice Video by Tarla Dalal