Best Laotian Fried Rice Recipes

Laotian Fried Rice image

Provided by Dienia B.

Categories Asian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup oil
3 garlic cloves, minced
1/2 cup eggplant, cut into 1/2 coins
1/3 cup green beans, minced
1/2 cup red onion, minced
1/3 cup bamboo shoot, minced
1/3 cup mushroom, minced, oyster if you got em
2 cups rice, cooked
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons chili paste
2 tomatoes, sliced roma
1 cucumber, peeled, sliced in jagged spears

Steps:

oil 6 deep coffee cups or rice bowls.
put slice of tomato in bottom of each
heat oil
stir fry garlic add green beans right away.
add eggplant.
add rest of veggies stirring fast
add rice add paste.
add rice.
add sauces.
toss to coat
pack into bowl press down,go to lip of bowl ,packing tight.
invert on plate alternate tomatoes and cucumbers so its like sitting on tomatoes and spears coming from circle.

Nutrition Facts : Calories 349.9, Fat 9.7, SaturatedFat 1.3, Sodium 504.6, Carbohydrate 59.1, Fiber 2.6, Sugar 3.3, Protein 6.5

Nam Kao: Lao Crispy Fried Rice Ball Salad image

Provided by Food Network

Categories main-dish

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 21

13 cups cooked rice, cooled (see Cook's Note)
1 cup grated coconut
1/4 cup chopped yellow onion (1/2 onion)
3 tablespoons red curry paste
1 tablespoon oyster sauce
1 tablespoon paprika
1 tablespoon salt
1 tablespoons granulated chicken-flavored soup base
1 tablespoon sugar
1 egg
5 cups neutral oil, for frying
Five 5-ounce packs cured pork/fermented pork sausage, cut into bite-size pieces (see Cook's Note)
1 bag cooked sliced pork skin (about 7 ounces), soaked in cold salted water, rinsed twice and air dried, optional (see Cook's Note)
1 cup chopped fresh cilantro
1 cup chopped green onion
1/2 cup julienned ginger, optional
2 tablespoons sugar
2 tablespoons roasted peanuts, optional
1 tablespoon lime juice
Fried whole chiles, as desired, optional
3 heads lettuce, for serving, optional

Steps:

For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.