Preparation time: 50 minutes. Ingredients: 200 g Deroni rice (long grain), 150 g peas, ½ onion, ½ l chicken soup, a spoon curry, cloves, olive oil, bay leaves, salt. Method of preparation: Brown the minced onion in 2 spoons of oil, and add bay and clove (to your taste). Brown the rice at high heat, then mix it with the peas, a little salt and a teaspoon of curry. Add the hot chicken soup until it covers the mixture and make put it in the oven at 180 ° C for 30 minutes.
Rice Thai classic
Preparation time: 40 minutes. Ingredients: Deroni rice, mushrooms, peppers (red, green), onion, broccoli, garlic, olive oil, chicken breast, soy sauce, salsa sauce (sweet + hot), carrots. Method of preparation: Boil the rice in water. For the sauce: mince 2 cloves of garlic, then brown it in a little olive oil, for about 2 minutes; add the chicken breasts cut into small cubes, along with the soy sauce and the sweet salsa sauce Gradually place: a julienne carrot, an onion cut into rings, sliced mushrooms, slices of pepper, few heads of broccoli and the hot sauce. To this mixture add the boiled rice. Attention: you have to stir permanently the composition, in order not to stick to the pan. You may cover it with a lid for vegetables to soften faster. Vegetables should be added in order of complexity of boiling. You should not completely cook the vegetables if you wish to keep more on their vitamins. Using the above sauces, you don’t necessarily need to add salt. Instead of hot pepper sauce, you might as well use black pepper. Put rice on a platter, and place in the middle place the vegetable sauce and the chicken.
Thai chicken with rice
Preparation time: 90 minutes. Ingredients for 2: 200-300 g of chicken, Deroni rice, sesame oil, one or two cloves of garlic, 1-2 eggs, ½ red pepper and yellow pepper, ½, tomato, a small carrot, green or dry onion, basil leaves. Method of preparation: Fry the meat in little oil and garlic, when brown add 1-2 eggs in the pan and stir until fried. Add the separately boiled rice.
Tips:
- The original recipe is with flavored Thai rice, that is why the rice should be boiled in a special pot to not contain too much water.
- Another trick from Thai people: boil the rice only for about 90% and then when you fry it you will get a delicious taste.
- Add the rice in the pan and continue frying it ( at lower heat), then add salt, pepper, a little sugar, light colored soy sauce to your taste(try not to use the dark brown soy, for it blackens the dish) if you like something more spicy add a little pepper paste (Chinese), or simply add a little more pepper.
- When everything is almost done (the meat is brown, the rice is well-fried) add the vegetables: ½ red pepper and ½ yellow pepper, a tomato, a small carrot, green onion cut in medium sized pieces, not minced.
- Add basil leaves (by the end, and be careful not to fry too much), but this is not mandatory.
- You can also use pork or beef.
Thai Rice Salad
Preparation time: 30 minutes. Ingredients: 40 ml olive oil, 1 red chilli pepper cut into thin slices, 2 minced onions, a crushed clove of garlic, a scraped ginger root, 150 g Deroni rice (boiled and cooled), 1 cleaned and chopped red pepper, 1 carrot cut into sticks, 2 minced green onions, 1oo g green beans cut in half, 20 ml of soy sauce, 30 g of scraped coconut, coriander leaves, salt and pepper. Method of preparation: Pour 10 ml of warm oil in a frying pan. Fry the chilli, the onion, the garlic and the ginger, for 2 minutes to soften them. Add rice and let it cook for another 3-4 minutes. Heat the remaining oil in another pan and brown the peppers, carrot, onion and green beans for 2-3 minutes. Pour the soy sauce mixed with the rice and spice everything with salt and pepper. When serving garnish everything with vegetables, scraped coconut and coriander leaves.
Thailand
