We were happy to partner with Natalie Paramore for this delicious Bangkok Fried Rice (Thai-Style Fried Rice) recipe!
One of the reasons I was so excited for our trip to Thailand last fall was the food! I heard so many great things about all the flavors and night markets. They did not disappoint! At home I’ve been incorporating lots of the flavors into dishes that I make on the fly. Thai food is great like that, lots of fresh flavors that can brighten up almost any dish! This Bangkok Fried Rice is a riff on Chinese stir fry with lots of bold, fresh flavors.
Bangkok Fried Rice Thai Style Fried Rice
I partnered with Moink, an ethical meat delivery service, to make this recipe! BMW and I loved picking out our box. Each meat delivery box is completely customizable, like you can choose a base box and then switch out different meats that you’d prefer to receive that time. I loved it because we were able to order a filet mignon and salmon, along with some chicken thighs and even lamb chops! Each Moink box comes with 13-16 pounds of humanely-raised meat, working out to be less than $4.50 per serving, and shipping is always free.
It’s nice for me because it takes the guess work out of knowing if what I am buying is actually good for the animals and good for the environment. Each farmer and rancher are vetted by Moink to meet their high standards for the ethical treatment of animals. The beef and lamb is grass-fed, the chicken, beef, lamb and pork are pasture-raised, and the fish is sustainably wild-caught in Alaska. The meats are all free of antibiotics, growth hormones, genetically-modified grains, artificial colors or solutions, sugar and nitrites/nitrates. All of the food in Thailand is very fresh. You’ll often seen the animal you are about to eat hanging there right in front of you or the herbs being picked just out back or delivered right as the person is cooking your food in front of you. I really liked the transparency with the food in other countries, especially in Thailand, it’s not something you see every day in the US but Moink helps with that!
Four Flavors of Thai Food
In Thailand, on every table you’ll find a little caddy with condiments, that will almost always include vinegar, sugar, fish sauce and red pepper. Those are the four flavors of Thailand! These elements are included in almost every dish but you get to add a little more to each dish to make it to your liking.
Sweet- you’ll find a pinch of sugar in lots of savory dishes to help bring out the flavors. Some dishes are sweeter than others but you can add a little more if you like!
Sour- In the US, you often don’t find many sour flavors, maybe a pickle or something but it’s a much more important flavor especially in Southeast Asian cuisine. You’ll find vinegar on almost every table and I find myself craving sour flavors more now!
Salty- Fish sauce is where you’ll get the salty flavor in Thailand! It’s certainly a strong condiment and little bit goes a long way!
Spicy- Probably the most famous of the Thai flavors! Spicy food is real and real strong in Thailand! I love spicy food but even they have spices I can’t handle. These red flakes, different from the ones we are familiar with often come with pizza, are much more potent and have a slightly different flavor. I sprinkle just a touch of these on my food!
This dish is one of those things that I sorta threw together last minute. We had a bunch of extra rice leftover from earlier in the week and I didn’t want it to go to waste. I love this dish because it’s simple but packs a ton of flavor from a few Thai spices and ingredients!
I also love that Moink’s pork sausage contains no MSG, sugar, chemicals or fillers.
Bangkok Fried Rice (Thai Style Fried Rice)
- 1 cup Basmati rice
- 1 lb Ground Pork Breakfast Sausage from Moink
- ½ cup frozen peas
- 1 cup fresh cilantro, packed
- 1 cup fresh mint, packed
- 3 large cloves of garlic
- 1 inch piece of fresh ginger
- 1 inch piece of galangal root
- 1 pickled red Thai chile
- 2 tablespoons fresh lime juice
- 2 tablespoons crushed peanuts
- 1 teaspoon fresh lime juice
- ½ dried red Thai chile
- ½ teaspoon sugar
- Cook basmati rice according to package and let cool. Can cook up to three days before and keep in fridge.
- In a large cast iron skillet, brown Moink’s Ground Pork Breakfast Sausage.
- Meanwhile, combine cilantro, mint, ginger, garlic, galangal, pickled Thai chile and lime juice together in a food processor. Pulse until a chunky paste forms. Set aside.
- Once meat is browned, add peas, peanuts, sugar and dried chile. Stir together until peas soften, about 3 minutes.
- Add herb mix and stir together until fragrant, about 1 minute.
- Add fish sauce and mix well and then add rice. Combine for an additional 2-3 minutes.
- Serve with vinegar and additional dried chile, peanuts, sugar and fish sauce.
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