Thai-Style Curry Fried Rice with Crispy Shallots‏

Thai-Style Curry Fried Rice with Crispy Shallots‏

In light of Floyd Mayweather’s racially charged Twitter dig at Jeremy Lin, I was reminded of how he used to criticize Manny Pacquiao for only fighting his “leftovers.” Oscar de la Hoya, Ricky Hatton, and Shane Mosley all had suffered defeat at the hands of Mayweather before Manny got to them, thereby classifying them, in Floyd’s book, as his leftovers.

Well, come May 5th, Mayweather will be lacing them up against Miguel Cotto, whom, if memory serves me correctly, had been beaten to a bloody pulp by Pacquiao in November of 2009, making him, according to Floyd’s dictionary, Manny’s leftovers.

So in honor of Floyd feasting on his words and Jeremy hitting him back with a game-winning 3-pointer right to the kisser, here’s a delicious Thai-inspired fried rice dish brought to you by, you guessed it, leftovers.

Thai-Style Curry Fried Rice with Crispy Shallots‏

The delectable blend of leftover meats Ren used for this one was comprised of tocino (Filipino cured pork), longganisa (Filipino sausage), and liempo (pork belly).
Thai-Style Curry Fried Rice with Crispy Shallots‏

Garnished with beautiful crisp shallots and fresh cilantro.
Thai-Style Curry Fried Rice with Crispy Shallots‏‏

Ingredients

  • 2 cups day-old cooked white rice
  • 2 shallots, thinly sliced across into rings
  • 2 garlic cloves, finely chopped
  • 1 medium leek, sliced
  • 1 carrot, diced
  • 1 tomato, sliced
  • 2-3 Tbsps Thai green curry paste, yellow or red curry paste may be substituted
  • 150 g leftover cooked meat
  • 2 large eggs, beaten
  • Fish sauce, to taste
  • Sriracha, to taste
  • Lime juice
  • Coriander/cilantro/wansoy, for garnish

Directions

  1. Heat 25 g butter in wok or non-stick pan over medium heat. Fry sliced shallots, while constantly stirring so they don’t catch and burn, until golden brown (5-6 mins). Set aside and allow to cool on kitchen towel.
  2. Heat vegetable oil in wok over medium heat. Stir-fry garlic and leeks until fragrant. Add carrots and stir-fry until almost cooked. Add green curry paste and fry for a few minutes. Add leftover meat and sliced tomato and stir-fry for a few more minutes. Push ingredients to side and pour in beaten eggs. Quickly stir-fry to scramble.
  3. Add rice and mix well. Season to taste with fish sauce, sriracha and lime juice. Transfer to plate and top with crispy shallots and chopped coriander. Serve with lime wedges.

DID YOU KNOW?

That certain dishes like casseroles, paella, fried rice, and pizza may have been invented as a means of reusing leftovers? New dishes made from leftovers are common in world cuisine, many of which were invented at a time before refrigeration and reliable airtight containers existed.

Original Source

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


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