4 tbsp oil, vegetable
2 eggs, beaten
1 onion, yellow, chopped fine
3 garlic cloves, crushed
1 lb pork chops, boned, julienned
1/2 lb shrimp, small, shelled and deveined
1 can crab meat (6.5oz)
1 tsp salt
1 tsp pepper, black, ground
2 tbsp fish sauce (nam pla)
2 chilies, red, julienned
2 tbsp ketchup
4 cup rice, cooked
1/2 cup scallions, chopped
4 tbsp coriander, chopped
Directions
Heat 2T of the oil in wok and stir-fry eggs as you
would scrambled eggs, set aside. In the same wok, pour
in remaining oil, fry onion and garlic until golden
brown. Add pork, shrimp, crab, salt, pepper, fish
sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs
and rice. Stir well for 2 minutes. Arrange the mixture
on a plate and garnish with scallions and coriander.
Servings: 6 servings
Khao Pad (Thai Fried Rice) Recipe brought to you by Recipe Ideas
Categories: Asian; Fried Rice; Rice; Thai; Vegetable
The History of Recipes
Food historians have proved the existance of recipes far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During the time of the Roman Empire a roman called Apicius wrote a few documents which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, a style of dining still practiced today. He also tells us how the early Romans used a wide range of spices and herbs, including many that are still in use today such as bay, mint and parsley. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is popular today, but rather descriptions of the types of meals on the menus of the rich and powerful. In the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices created a torrent in recipe publications, many of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy tried to serve the most extravagent banquests, and because of this the best chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording popular recipes of the day. By the arrival of the 20th century, cook books were increasing in popularity as a result of higher levels of literacy, people having increased spare time and disposable income. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Khao Pad (Thai Fried Rice) recipe.
