When the husband’s away, the wife will play cook all the things the husband hates – muwahahaha!
Ahem! That is to say, Ben’s been traveling for work for the past couple of days, so I’ve taken the opportunity to make a few dishes that would normally would get an “oh…” after hearing what’s for dinner.
You know that oh. (I tease because I love.)
One night I dined on a lovely fruit and cheese plate including thinly sliced apples, treasured fancy cheddar from Whole Foods and crunchy onion crackers. To be fair, Ben adores fruit and cheese plates too, but he’d be looking under the couch cushions for a sauteed chicken breast three minutes after his last apple slice.
Last night I pulled out all the stops and made Thai Fried Rice for dinner. I didn’t realize until I sat down to eat that this dish is practically kissing cousins of the Thai Fried Quinoa I made the last time he was away. I guess I know what I like (and what he doesn’t!)
Thai Fried Rice is the result of combining a bunch of recipes I love, and ingredients I kept reaching for thinking, ooo that’d be good in here!, which came together to make one spectacular dish. The base is perhaps my favorite rice in the world, coconut rice, stir fried with quickly brined shrimp, sweet pineapple, crisp edamame, and a salty/sour mix of soy sauce and fresh lime juice. Translation: NOT FOR HIM.
For me though, it doesn’t get any better. I actually hesitated when adding the coconut rice to the wok because I love it so dearly, but I’m glad I did because it adds such a special and unique Thai twist to this standard stir fry.
One thing I must demand from you when (when!) you make this is that you let it cool off for up to 10 minutes before eating. Trust me, it makes all the difference in the world. When the stir fry is piping hot you can’t pick out the subtle, creamy coconut flavor, and the pineapple almost tastes sour. Warm though? I guarantee (why is that word so dang hard to spell?) you’ll be back for more.
Start the Thai Fried Rice by making a batch of Coconut Rice. That’s just 1 cup white rice that’s been added to 1 green onion, 1 garlic clove, and 1/4 teaspoon dried thyme sauteed in 1 Tablespoon coconut oil, then combined with 1 cup each water and lite coconut milk and cooked until tender.
Note:Â Coconut milk does NOT make the rice taste like a pina colada. The coconut flavor is extremely subtle and not sweet. It is so delicious! Make the rice then set aside to cool slightly, or even make a few days ahead of time.
Next get 1lb peeled & deveined shrimp into a brine consisting of 2 Tablespoons each salt and brown sugar, and 4 cups cold water. Whisk the ingredients together then add the shrimp and pop into the refrigerator for 20-30 minutes. Drain and then pat dry with a paper towel.
Brining the shrimp gives them a fantastically snappy texture and flavor from the inside out. I will 1,000% do this again. They tasted like Ohana or Benihana shrimp!
K, time to apply the heat! Say it with me – my number one tip when stir frying is to have everything laid out BEFORE you start cooking! I know, I sound like a broken record, but truly, stir frying goes so quickly that there’s no time to chop or measure in between steps.
Start by heating 2 teaspoons coconut oil (could use vegetable or canola oil) in a large, nonstick wok or skillet over high heat. Next add 2 chopped green onions and 1 Tablespoon minced ginger then stir fry for 30 seconds. Add the shrimp then stir fry until pink and cooked through, then add 2 minced garlic cloves and stir fry for another 10-20 seconds. Remove the mixture to a plate then set aside.
Heat 1 more teaspoon coconut oil in the wok then add 1 cup fresh chopped pineapple and 1/2 cup frozen edamame and then stir fry until the pineapple starts to caramelize. Push the produce up the sides of the wok then add 1 egg whisked with 1/2 teaspoon sesame oil and stir to scramble.
Everybody into the pool!
Add the coconut rice and cooked shrimp mixture back into the wok, then add 2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce) and the juice of 1/2 lime.
Toss to combine…
Let the stir fry cool for 10 minutes, then serve!
Thai Fried Rice
Ingredients
For the Coconut Rice:
- 1 Tablespoon coconut oil
- 1 clove garlic minced
- 1 green onion chopped
- 1/4 teaspoon dried thyme
- 1 cup water
- 1 cup lite coconut milk
- 1 cup long grain white rice
- 1/2 teaspoon salt
For the shrimp brine:
- 2 Tablespoons salt
- 2 Tablespoons brown sugar
- 4 cups cold water
- 1 lb shrimp peeled & deveined
For the stir fry:
- 1 egg
- 1/2 teaspoon sesame oil
- 1 Tablespoon coconut oil divided
- 1 Tablespoon minced ginger
- 2 cloves garlic pressed or minced
- 2 green onions chopped
- 1/2 cup frozen edamame
- 1 cup fresh chopped pineapple
- 2 Tablespoons gluten-free Tamari or soy sauce dish will not be GF if using soy sauce
- 1/2 fresh lime
Instructions
For the coconut rice:
- Heat oil in a large saucepan over medium heat then add garlic, green onion, and thyme, and sauté for 2 minutes. Add water and coconut milk then stir and bring to a boil. Add rice and salt then stir to combine, place a lid on top, turn heat down to low, and simmer for 15-20 minutes or until all the liquid has been absorbed and rice is tender. Set aside to cool slightly (can be made a couple days ahead of time.)
For the shrimp brine:
- Combine salt, sugar, and water in a large bowl then stir to dissolve. Add shrimp then place in the fridge to brine for 20-30 minutes. Drain then pat shrimp dry before stir frying.
For the stir fry:
- Whisk egg and sesame oil together in a small dish then set aside.
- Heat 2 teaspoons coconut oil in a large wok over high heat. Add green onion and ginger then stir fry for 30 seconds. Add shrimp then stir fry until cooked through, 2-3 minutes. Add garlic then stir fry for 10-20 more seconds and then remove mixture to a plate and set aside.
- Heat remaining teaspoon coconut oil in wok then add edamame and pineapple and stir fry until pineapple begins to caramelize. Push edamame and pineapple up the sides of the wok then add egg mixture into the center and scramble. Add rice and shrimp mixture to the wok then add soy sauce and juice of 1/2 a lime. Toss to combine. Let cool for 10 minutes then serve.
Notes
- Fried rice is great for tossing in any leftover veggies!
Nutrition
MONEY. This stir fry is so, so money! Don’t be scared by the length of the ingredient list either. Items like green onion and garlic are used twice, and the shrimp brine ingredients are pantry staples. The steps work well timing wise with each other, too. Cook the rice –> brine the shrimp —> stir fry the stir fry. : )
steph@stephsbitebybite 04.25.2013
This sounds like such a quick and easy meal!
marcie@flavorthemoments 04.25.2013
I need to make this next time my husband travels…I would love this!
Noelle 04.25.2013
Um, it’s my lucky day! I FEEL like cooking tonight (last night, not so much), AND I just happen to have all of the ingredients in my kitchen for this awesome-looking meal. I will use brown rice to make it GF, but otherwise, everything else seems perfect.
Thanks!
Noelle
erin @hooleywithaz 04.25.2013
hmmm, i have some fresh hawaii pineapple lying around the house…this looks amazing and i will not wait for my husband to be traveling to make it! (he is gone all the time for work, so i am always making my girly dinners)
Allyson Smith 04.25.2013
My husband is exactly the same way! I love having snack plates for dinner, especially in the summer when there’s lots of yummy produce. But my better half needs meat + starch + vegetable to consider it a full meal! Oh, men :)
Jan @ Sprouts n Squats 04.25.2013
Love the idea to add edamame to the rice, it looks so different :)
Meghan @ After the Ivy League 04.25.2013
This looks so yummy, and something that’s right up my alley too. I crossed my fingers as I peaked at the recipe and I’m pretty sure I have most of the ingredients on hand already! It’s fate (and what’s for dinner tonight haha)
Jin 04.25.2013
This looks absolutely delicous! But I always find it funny when westerners use pots to cook rice. The asian is me is just like HOLD UP. RICE COOKERS. WHAT IS THIS. When my boyfriend (who’s Canadian) told me he cooked rice in a pot instead of a rice cooker, I looked at him in disbelief and couldn’t get over it for the longest time. He thought I was weird, I thought he was weird.
Mary Hansen 04.24.2013
WANT. Please tell me if you used cooked or raw edamame, and what “egg mixture” you used? THANKS for an inspirational blog!
Iowa Girl Eats 04.25.2013
The edamame bag said it was blanched before freezing (I used it straight out of the freezer) and the egg mixture is egg + sesame oil (recipe has measurements).
Nicole @ FruitnFitness 04.24.2013
This sounds amazing! I love the addition of edamame and pineapple to the fried rice.
Margo 04.24.2013
Wow, this looks awesome! My hubby is out of town tonight too. Sooo before I saw this post, I opted for your Tomato, Basil & Spinach Risotto. OMG, I skipped the chix & served it solo. It was so good, I almost forgot to save some for the hubby! LOL
Kristen, I’ve been trying to find a recipe you made with ground chix or turkey, called Thai Peanut Lettuce Wraps or something like that?? Can’t find it anywhere on your website?? Can you help??
Thanks…
Bridget Miller 04.25.2013
sorry to interject—I just made these this weekend and my boyfriend and I LOVED them. We regretted they didn’t make more…. So very good, Kristin!! :)
https://iowagirleats.com/recipes/?recipe_id=6005731
Iowa Girl Eats 04.25.2013
Yay, so glad you enjoyed, Bridget! :)
Iowa Girl Eats 04.25.2013
Is this it? https://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
Tieghan 04.24.2013
I am in love with this! It is everything I love! Your husband is missing out! Oh well, more for you I guess!
Ja @Ja on the RUN 04.24.2013
OMG!!! I am definitely doing this!!! Yummy!
nancy 04.24.2013
Just tonight I got the “Oh” with my “clean out the fridge” dinner salad. Ha. Your little baby must be so happy you are feeding him such great food. He will have a discerning palate – be prepared. I believe that a foodie parent will then give birth to a foodie child – at least I did. And boy, have I learned even more goodness from my foodie girls. Hooray to all of us who love good, healthy food and to you, Kristen, who shares your passion with us. Thanks!
Chelsea @ Designs on Dinner 04.24.2013
My husband is away one day a week now for work, so I’ve been trying to think of things to make myself that he doesn’t like…unfortunately the only things I can think of are mac n’ cheese and cauliflower. I’m glad you get to make yourself a special meal, though!
Pamela @ Brooklyn Farm Girl 04.24.2013
Loving this dish, especially the added shrimp and edamame!
lisa@cookingwithcurls 04.24.2013
YUM…I think I will totally love this dish!!!
Nina @ Too Hottie For That Body 04.24.2013
I was in such a dinner rut so I came here looking for some inspiration. I’ve never had Thai fried rice but I’ve got everything on hand so I think I’ll give it a shot.
Rachel 04.24.2013
Kristin, I adore your blog. Could I use brown rice instead of white for the coconut rice?
Iowa Girl Eats 04.25.2013
I think that’d be fine! I’d just check the rice instructions to make sure that a 2:1 ration of liquid to rice works. If it needs more liquid, I’d add more water.
Sarah @ Making Thyme for Health 04.24.2013
It is nice to have easy dinners when the men are away traveling. I’ve been guilty of eating a bowl of cereal or other breakfast items because mine refuses to eat breakfast for dinner. This fried rice sounds great, love the addition of pineapple and edamame!