Two years ago, after an inspiring trip to Thailand, I crafted this flavorful Thai fried rice recipe that’s become a staple in my home kitchen. As someone who’s honed Thai cooking techniques through regular experimentation, I’m excited to share this reliable, crowd-pleasing dish.
Ingredients for 6 servings: 250g Thai rice (or similar), 50g olive oil, 60g garlic, 1 bunch white onions, 2 eggs, 20g fresh ginger, 1 bunch fresh coriander, dried black mushrooms, nuoc-nam, 300g salmon, salt, pepper.
Cook the rice in a steamer, or if unavailable, in boiling salted water until tender.
Rehydrate the dried black mushrooms in a bit of warm water.
Peel and finely chop the garlic, white onions (trim and chop the greens finely), coriander, and ginger. Beat the eggs, cook into a thin omelet, cool, and slice into strips. Chop the rehydrated mushrooms. Remove skin and bones from the salmon, cube into 2 cm pieces, and quickly pan-fry for 1 minute. Set aside.
In a hot wok, sauté the onions, garlic, and white onion greens in olive oil. Add the cooked rice with a touch more oil, then incorporate the remaining ingredients except the omelet strips and nuoc-nam. Finally, stir in the salmon, coriander, omelet, nuoc-nam, salt, and pepper.
Serve hot in individual bowls and savor the authentic Thai flavors.
