This fried rice with pork is a quick meal, often cooked for children and westerners because it is a lot less spicy than the majority of thai cuisine. It's ideal if you have left-over rice to use up, cold rice from the day before is perfect. Other variations of this dish use chicken or shrimp. In this dish we've used pork shoulder for its tasty fat content, but other cuts of pork are also suitable. Originally from central Thailand, this is a mild non spicy dish.

Ingredient, for 2 people
200 gms pork shoulder
2 cup of long grain rice
1 egg
2 cloves garlic
2 Spring Onions
50 gms Coriander leaf
1/2 bell pepper ( red or green )
2 tablespoons of oil
1 tablespoon light soya sauce
1 tablespoon dark soya sauce
A pinch of white pepper
1/2 teaspoon salt
1 teaspoon sugar

Serve With
Flaked dried chillis (optional)
Sliced cherry tomatoes
Pickled onions
Lemon segment

Preparation
1. Finely chop the garlic and bell pepper.
2. Cut the spring onions to approximately 1 cm pieces.
3. Chop the pork finely into small cubes.
4. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients.
5. Fry garlic for a few seconds, to bring out the fragrance.
6. Add the pork cubes and fry until they are fully cooked.
7. Once the pork is cooked, add the raw egg and stir it in quickly.
8. Add the rice and and the remaining ingredients.
9. Fry quickly for 30 seconds while stirring. The aim is to lightly fry the vegetables and warm through the rice.

Shrimp Pate (a paste of ground up shrimp) is used to make chilli sauce or for mixing with rice in a dish called 'Kao Kloock Kapi'. This recipe is quite a way to use shrimp paste, used in Eastern Thailand, it is salty and should be eaten with lots of vegetables. The egg aubergines used are Thai vegetables, very different from the larger dark aubergines easten in the west.

Ingredients for 2 People
2 Cups Thai Rice
1 Teaspoon of Shrimp Pate
1 Teaspoon Sugar
1 Teaspoon Salt
1 Tablespoon Fish Sauce
4 Bird Chillis
3 Red Chillis.
3 Clove Garlic
20 gms. of Dry Shrimp
1 Tablespoon Lime Juce
1 Tablespoon Water
1 Green Egg Aubergine
4 Small Green Aubergine
2 Tablespoon Oil

Serve with
Sliced Cucumber
Tomato slices
Boiled Salty Egg

Preparation
1. Cook the rice, you can use day old rice for this dish if you wish.
2. Pound the garlic, bird chilli, red chilli, dry shrimp, shrimp pate and small aubergine in a pestle.
3. Add the salt, sugar, fish sauce and pound, add some lime juce water.
4. These pounded ingredients are called 'Nom Prick'
5. Slice the green egg aubergine.
6. Put the oil in pan and turn the heat on medium, add the 'Nom Prick' you just made, and stir it for a few secounds.
7. Add the rice and mix it with the other ingredients.
8. Add slice green aubergine and fry it for a few minutes more.

Do you have 1 type of bread? Do Italians have one type of pasta? Well Thais have many different types of stir-fried rice! This rice dish is a type of stir-fried rice made with lemon grass and dried small shrimp. Stir-fry rice is a great way to use up left over cooked rice.

Ingredients for 4 People
350 gms Precooked Fragrant Rice
100 gms Pork
20 gms Dried Shrimp
40 gms Spring Onion
40 gms Coriander Leaves
40 gms Lemon Grass
40 gms Carrots
40 gms Sliced Ginger Root
40 gms Corn
4 Kaffir Citrus Leaves
1 Teaspoon White Pepper
3 Tablspoons Light Soy Sauce
3 Tablespoons Fish Sauce
1 Teaspoon Sugar
4 Tablespoons Oil

Preparation
1. Clean the pork and chop it very finely.
2. Put the oil into the pan then fry the pork with the dried shrimp for 1 minute.
3. Chop the carrots, spring onion, coriander, lemon grass, and ginger root into tiny piece.
4. Add all these chopped vegetables, the corn and the rice to the pan and fry them with the pork.
5. Add the light soy sauce, fish sauce, sugar, and pepper and fry for an extra 2 minutes.
6. When serving the rice, garnish it with finely sliced Kaffir leaves.

Serve With
Cucumber
Lemon
Green Lettuce

This is fried rice, Isan style. Isan is the name given to North Eastern Thailand, famous for its sticky rice and chillies, although this dish is not very spicy we normally eat it with a sauce made from flaked chillies. The sticky rice has a nutty taste that comes from adding toasted (dry fried), pounded sticky rice. If you don't have sticky rice to toast, use ground peanuts.

Ingredients for 2 People
200 gms Cooked Frangrant Rice
30 gms Pork Mince
30 gms Chicken Mince
10 gms Coriander
10 gms Sliced Spring Onions
10 gms Mint
4 Bird Chillies
1 Teaspoon Flaked Chilli
2 Tablespoons Lemon Juice
4 Tablespoons Fish Sauce
1 Tablespoon Pounded Toasted Rice
1 Tablespoon Oil

Preparation
1. Into a frying pan, mix the pork and chicken mince, add the fish sauce, bird chillies, flaked chilli, lemon juice, toasted rice and oil together.
2. Fry the mixture in a medium heat until the meat is cooked.
3. Add the rice into the pan and stir fry it for a few minutes, mixing as you fry. The aim is to simply warm through the rice.
4. Add the chopped coriander leaves, sliced spring onions, and mint and mix the ingredients together.
5. Serve immediately.

Serve With
Lettuce
Lemon
Cucumber
Green Beans
Tomato
Egg Plant (Aubergine)

This is a popular dish among westerners and is very easy to find in Thai restaurants abroad. It has a sweeter taste than many other rice dishes, thanks to the raisins, and so is an ideal way to get children to eat their rice! There are many variations of this dish, if you omit the bacon and use soy sauce instead of fish sauce you can make a very nice vegetarian version.
It's common to serve this in a hollowed out pineapple half, but it's not essential, thats only for show.

Ingredients for 2 People
200 gms Precooked Fragrant Rice
4 Tablespoons Chopped Pineapple Pieces
2 Tablespoons Raisin
2 Tablespoons Chopped Carrots
2 Tablespoons Green Peas
2 Tablespoons Chopped Bacon
2 Tablespoons Chopped Red Pepper
1/4 White Pepper
3 Tablespoons Fish Sauce
3 Tablespoons Maggi Sauce
1/2 Teaspoon Sugar
2 Teaspoons Chopped Garlic
1 Tablespoons Chopped Coriander Leaves
2 Tablespoons Oil

Preparation
1. Fry the garlic in the oil to release the smell.
2. Add the bacon, carrot, red pepper, and fry for a few seconds.
3. Add the rice, raisins, pineapple, peas, white pepper, fish sauce, sugar and maggi sauce in. Fry for a minute, mixing as you fry.
4. Add the coriander to the top just before serving.

Serve With
Cucumber
Tomato
Lettuce

This is a nice way to present rice fried with mixed vegetables and raisins. The rice is spread over an omelette and the omelette rolled up tightly and sliced into spiral shaped cross sections. This is usually served as a dish in it's own right in Thailand, but you can also serve smaller portions as a side dish.

Ingredients
150 gms Cooked Fragrant Rice
2 Tablespoons Chopped Carrots
2 Tablespoons Chopped Spring Onions
2 Tablespoons Chopped Coriander
2 Tablespoons Raisins
1 Tablespoon Dried Shrimp
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Onion
4 Shrimps
2 Eggs
3 Tablespoons Oil
4 Tablespoons Light Soy Sauce
1/2 Teaspoon White Pepper
1/2 Teaspoon Dark Soy Sauce

Preparation
1. Clean shrimp, cut down the back and remove the black thread.
2. Fry the shrimp in oil for 1 minute and set aside on a plate.
3. Fry the garlic in the pan to release the smell.
4. Add the onion, carrot, dried shrimp, rice, light soy sauce, dark soy sauce and white pepper, and fry for 30 seconds.
5. Add the raisins, spring onions, coriander and stir, then turn off the heat. Set aside.
6. Put 1 tablespoon oil into the pan and heat.
7. Mix the eggs together and fry into the pan, swirl the eggs around the pan to spread them out. Flip the omelette over and cook on the other side.
8. Place the omelette onto a plate, spread the rice over it evenly and roll it up.
9. Slice the roll into 4cm lengths.
10. Serve with the shrimps you fried at the beginning, and slices of cucumber and tomato.

Serve With
Tomato
Cucumber

This is a sweeter rice dish, with lychees and raisins adding a pleasant and refreshing sweetness, balanced with salty cashew nuts. Maggic sauce is a German savoury sauce popular in Thailand.

Ingredients for 2 People
200 gms Pre-Cooked Fragrant Rice
5 Lychees (Pitted and Peeled, or Tinned)
2 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Choppped Carrot
1 Tablespoon Chopped Onion
1 Teaspoon Raisins
2 Tespoons Cashew Nuts
4 Tablespoons Light Soy Sauce
3 Tablespoons Maggi Sauce
1/3 Teaspoon Sugar
1/4 White Pepper
3 Tablespoons Oil

Preparation
1. Peel and chop the garlic then put into a hot frying pan and cook for a few seconds to release the smell.
2. Add the carrot, onion, and rice into the pan and fry for a few seconds just to warm it through.
3. Add the Maggi sauce, light soy sauce, white pepper, sugar, spring onion and cashew nuts and fry it for 10 seconds more, thats all it takes to cooke.
4. Remove from the heat.
5. Cut the lychees into quarters and mix into the fried rice and serve warm.

Serve With
Cucumber
Tomato
Lettuce

This dish is Koa Cruck Kapi Song Kruang', 'Kruang' means dressed, Koa means rice. This dish is literally fried rice dressed with all the trimmings. In the photograph you can see sweet pork, sliced omelette, onions, spring onions, coriander leaves, and of course sliced chillies.

Ingredients
2 Tablespoons Shrimp Paste
300 gms Precooked Fragrant Rice
10 gms Dried Shrimp
2 Tablespoons Fish Sauce
1/4 Teaspoon Sugar
2 Garlic Cloves
2 Tablespoons Oil
2 Eggs
2 Tablespoons Chopped Bird Chillies
2 Tablespoons Chopped Onions
2 Tablespoons Chopped Spring Onions
2 Tablespoons Chopped Coriander Leaves
2 Tablespoons Sweet Pork

Preparation
1. Mix the shrimp paste and dried shrimp with the rice.
2. Put oil into a frying pan and pre-heat. Chop the garlic and add to the pan to cook for a few seconds.
3. Then add the rice, fish sauce and sugar, and fry for 1 minute, then set aside on a serving plate.
4. For the omelette, put 2 tablespoons of oil in the pan, whip the eggs and fry in the pan until cooked, slice and add to the serving plate.
5. Finally onto the serving plate, add chopped chillies, coriander leaves, sweet pork, and the chopped onions and serve.

Serve With
Chopped Mango
Sliced Cucumber

This is a good way to use fresh spinach. Spinach has a lot of water and it doesn't survive other cooking methods well, but this stir-fry method keeps it whole and nutritious.

Ingredients
70 gms Pork With Rind and Fat
100 gms Spinach
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Oyster Sauce
1/4 Teaspoon White Pepper
1/2 Teaspoon Sugar
2 Garlic Cloves

Preparation
1. Clean and chop the pork into bite sized pieces, keep some of the fat and rind on each piece.
2. Heat oil into the pan - enough to shallow fry, when the oil is hot add the pork and fry it until the pork is crunchy and brown. Drain off excess oil.
3. Chop the garlic, add it to te pan and fry for a few seconds.
4. Chop the spinach and add it, together with all the remaining sauce ingredients. Fry for 30 seconds, that is all it needs.
5. This is eaten with Thai fragrant rice and the usual Thai condiments, including the chopped chillies in fish-sauce that we often use to spice up a meal.

Serve With
Fragrant Rice
Chillies in Fish Sauce
Cucumber

This dish is made from pork, beans and rice but the taste is a lot better than that description makes it sound. Pork with fat and rind is used, and the stock the pork is cooked in is used to make the rice, keeping all the flavour inside. It's traditionally cooked in a pot known as a Maw Din, but I use a rice cooker.

Ingredients
100 gms Uncooked Thai Fragrant Rice
150 Pork With Fat & Rind Attached
40 gms Tinned Red Kidney Beans (Or boil them hard for 10 minutes)
40 gms Raisins
40 gms Chopped Onion
1 Tablespoon Chop Coriander Leaves
2 Tablespoons Light Soy Sauce
1 Teaspoon Salt
1/3 Teaspoons White Pepper
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
2 Tablespoons Dark Soy Sauce
350 ml Water
1 Tablespoon Oil

Preparation
1. Put water into a saucepan, add salt, fish sauce, sugar, light soy sauce, dark soy sauce and white pepper then bring to the boil.
2. When the water is boiling add in the pork, and boil for 5 minutes then remove the pork from the water (keep the water).
3. Chop the pork into bite sized pieces, and put into the frying pan add oil and chopped onion and fry for 3 minutes.
4. Add the uncooked rice too, to the frying pan and fry gently for another 2 minutes. The rice will soak up any juices from the pork and onion as they all cook together.
5. Empty the contents of the frying pan into a rice cooker, add the red beans, raisings and the water you saved from earlier. You should add enough water to cover the rice & pork by at least 2 cms, if there isn't enough top it up with tap water.
6. Cook the rice for 15 minutes.

Serve With
Sukiyaki Sauce
Cucumber
Tomato
Green Lettuce

This sticky rice dish is a variation on a Vietnamese snack. They make them into parcels wrapped in banana leaves and carry them into the jungle to eat as a snack. Thailand has a similar version of this dish, also eaten as a snack wrapped in banana leaves.
In the photograph you can see a salted duck egg yolk, beans, mushrooms and other parts of the rice dressing. Remember that the salted duck eggs take 2-3 weeks to prepare, so you will need to prepare these well in advance.

Ingredients
100 gms Sticky Rice
30 gms Red Kidney Beans (Either Tinned or boil them hard for 10 minutes)
30 gms Cooked White Beans
4 Shitake Mushrooms
30 gms Raisins
50 gms Pork With Fat and Rind
2 Teaspoons Salt
1/2 Teaspoon White Pepper
4 Salted Duck Egg Yolks

Preparation
1. Soak the sticky rice and shitake mushrooms in water overnight.
2. Drain the water, and chop the shitake mushrooms into thin slices.
3. Chop the pork into thin strips.
4. Separate the egg yolks out, the yolks of salted duck eggs will be nearly solid from the salting process. You can also use salted chicken eggs, but the yolk will be smaller.
5. Fill the rice cooker with the rice, mushrooms, beans, pork, raisins, salt and pepper. Place the salted egg yolks on the top.
6. Add enough water to cover the rice to a depth of 2cms, and cook the rice. This takes approximately 15 minutes, if you don't have a rice cooker, cook the rice in a saucepan with lid, over a low heat.
7. Half way through the cooking, turn the egg yolks over.
8. To serve, I like to slice half a yolk and place it in the bottom of a mould, and press the rice into the mould. This makes quite a nice presentation as you can see in the photograph.

This rice dish contains pork nam, you can either buy pork nam in Asian shops or make it yourself by pounding pork meat with garlic, cloves, salt and chillies.

Ingredients
50 gms Nam Mu
100 gms Cooked Fragrant Rice
10 gms Chopped Chillies
10 gms Chopped Onion
10 gms Chopped Green Aubergine
10 gms Chopped Garlic
10 gms Sliced Mushrooms
1 Tablespoon Fish Sauce
1/2 Teaspoon Salt
1/2 Teaspoon White Pepper
2 Tablespoons Oil

Preparation
1. Break up the Nam Mu into small pieces. Mix the fragrant rice with the nam, add salt and white pepper.
2. Put oil into a frying pan, and preheat the oil.
3. Add the rice and all the other ingredients and fry for 2 minutes, it's as simple as that!

Serve With
Lettuce
Tomato
Cucumber

This is more about presentation than ingredients. It is a tulip garden made from coloured quail eggs & cucumber on a plate of golden rice. The rice is flavoured with Ketchup, Oyster sauce and Maggi Sauce - the German made savoury sauce that is popular in Thailand.

Ingredients
200 gms Thai Fragrant Rice Precooked
2 Tablespoons Ketchup
2 Tablespoons Oyster Sauce
2 Tablespoons Maggi Sauce
1/3 Teaspoon White Pepper
2 Tablespoons Oil
2 Garlic Cloves
2-4 Quail Eggs
Food Coloring
1 Cucumber
3 Slices Lemon

Preparation
1. Boil the quails eggs in their shells for 5 minutes, then remove the shells and coat them in food colouring.
2. Chop the garlic cloves into small pieces, fry in hot oil for a few seconds to release the garlic smell.
3. Add the cooked fragrant rice, ketchup, oyster sauce, Maggi sauce and white pepper. Fry and mix together for 2 minutes.
4. Place the rice in a plate.
5. Slice the cucumber, for the grass I use round flat circles of cucumber, for the stems and leaves I use cucumber sticks. For the sun I use slices of lemon and the tulip flowers are the coloured quails eggs.

This slightly sweet rice is made from dried fruit (which has a natural sweetness) and candied fruit (to add small pockets of sweetness).

Ingredients
50 gms Dry Mixed Fruits, Cherries, Mango, Pineapple
20 gms Chopped Candied Fruits Orange, Melon, Pear
300 gms Precooked Fragrant Rice
1 Teaspoon Salt
2 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1 Tablespoon Oil

Preparation
1. Mix the fragrant rice with the dried and candied fruits.
2. Heat oil in a frying pan.
3. Add the rice mix, salt, light soy sauce, and Maggi sauce, and stir fry for 1 minute then serve.

This is a stuffed omelette, a mixture of starchy potato and taro together with rice, all steamed together. A cheap and filling meal.

Ingredients Rice
100 gms Fragrant Rice
250 ml Water
20 gms Chopped Carrot
20 gms Chopped Potato
20 gms Chopped Taro
20 gms Corn
20 gms Peas
3 Garlic Cloves
1 Tablespoon Oil
4 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
1 Teaspoon White Pepper

Ingredients Omelette
2 Eggs
1 Tablespoon Maggi Sauce
1/3 Black Pepper
1 Tablespoon Oil

Preparation
1. Clean the rice, add the water, chop all the vegetables for the rice, and mix in. Either steam or cook in a rice cooker for 15 minutes.
2. Whip the eggs, Maggi sauce and black pepper.
3. Heat oil in a frying pan, add the egg mix and fry.
4. Add the rice into the centre and fold up the omelette.

Spicy spicy rice & crunchy crunchy pork make for a delicious delicious combination. Yum dishes are typically spicy salads, here it's mixed into rice to make the rice spicy and I've poured some over the top for extra effect.

Ingredients
250 gms Fragrant Rice
2 Small Red Onions ( Chopped )
5 Bird Chillies ( Chopped )
2 Garlic Cloves ( Chopped )
2 Tablespoons Fish Sauce
1 Tablespoon Lime Juice
1 Tablespoon Palm Sugar Syrup
20 gms Sliced Carrot
300 gms Pork Three Layers (With meat+fat+rind)
3 Tablespoons Light Soy Sauce
1 Teaspoon White Pepper

Preparation
1. Slice the three layer pork into small pieces. Place in a frying pan with light soy sauce and white pepper.
2. Shallow fry in oil over a medium heat until the pork is crunchy, then drain and set aside - this is the crunchy part of this dish.
3. For the yum sauce, mix chopped red onion, chillies, chopped garlic, fish sauce, lime juice and the palm syrup together.
4. Cook the rice, then, mix the yum sauce with the cooked rice.
5. You have two choices, you can either mix the crunchy pork in aswell, or as I've done for the photograph, lay it out next to the rice.

Serve With
Spring Onions
Cucumber
Lettuce

These are eaten with Nam (raw pork) and fried dried chillies. This is classic Isan food, cheap, bulky and tasty! It's a way to use up left over fragrant rice.

Ingredients
500 gms Cooked Fragrant Rice
2 Tablespoons Red Curry Paste
3 Tablespoons Fish Sauce
1 Teaspoon Sugar
100 gms Ground Coconut
4 Large Eggs
Oil For Deep Frying
Dried Chillies

Preparation
1. Mix the fragrant rice, red curry paste, fish sauce, sugar, ground coconut, and eggs together and mix until sticky. Make into large balls, approximately 6cms diameter.
2. Heat the oil in a deep fryer to medium (about 180 degrees celsius), and fry the rice balls until they go brown. You want the ball to cook slowly so it cooks through the centre.
3. Fry the dried chillies for 10 seconds.
4. To serve, break the ball up, add some lemon juice, fish sauce, fried chilli and mix together.
5. This dish is normally served with raw pork nam.

Serve With
Coriander Leaves
Mint Leaves
Bi Chaplu
Lettuce
Basil Leaves

Another Japanese influence, these salmon and rice rolls served with wasabi are made with Thai fragrant rice rather than sushi rice and is all the better for it! We like things spicy in Thailand, and so I've put some extra wasabi in the rice.

Ingredients
150 gms Salmon
1 Teaspoon Salt
3 Teaspoons Sugar
2 Tablespoons Vinegar
250 gms Cooked Fragrant Rice
Seaweed Paper
Wasabi Paste

Preparation
1. Mix fragrant rice, salt, sugar, and vinegar together and leave in the fridge while you cook the rest.
2. Fry the salmon until cooked, then mince the flesh.
3. Lay a sheet of seaweed paper on a sushi matt. If you don't have a sushi mat, a cloth or plastic bag can be used.
4. Spread on a thin layer of rice, the a little wasabi, then a thin layer of salmon.
5. Roll it up, use the sushi mat to pull it tight together.
6. Leave it rolled up in the fridge for 30 minutes.
7. Dip a sharp knife in water, then use it to cut the roll into slices.

Serve With
Soy Sauce and Wasabi

Another influence from Japan, these rice and cucumber rolls are a fun gop-gam dish to eat with wasabi and Thai beer. The sesame seeds give a nutty taste, the rice gives bulk and the cucumber crispness.

Ingredients
1 Cucumber
Sesame Seeds (Toasted)
150 gms Cooked Fragrant Rice
1 Tablespoon White Wine Vinegar
1 Tablespoon Sugar
1 Teaspoon Salt

Preparation
1. Mix fragrant rice with the vinegar, sugar, and salt.
2. Chop the cucumber into long batons.
3. I use a plastic bag to roll up the sushi, but it's more common to use a sushi mat - a mat made of sticks used to roll up sushi.
4. Moisten the mat with a spray of water.
5. Spread the toasted sesame seeds over the mat, then spread the rice over the top.
6. Put a line of cucumber batons along one edge of the mat, and use the mat to roll up the rice around the cucumber.
7. Cut into 3-4 cms pieces with a wet knife.

Serve With
Wasabi & Soy Sauce

A common rice dish with rice well cooked so that it is soft and soaks up all the flavours from the rest of the ingredients. You could almost call it 'mushy'. ;-)

Ingredients
250 gms Fragrant Rice
4 Shitake Mushrooms
20 gms Champignon
50 gms Pork
10 gms Cashewnuts
2 Garlic Cloves
10 gms Chopped Onions
1 Tablespoon Oil
2 Tablespoons Chinese Sake (or Chinese Whiskey)
2-3 Tablespoons Light Soy Sauce
1 Teaspoon Dark Soy Sauce
Basil Leaves

Preparation
1. Slice the shitake mushrooms finely. If they are dried, soak them for 30 minutes first.
2. Chop the pork and garlic and fry in oil over a medium heat until the pork is cooked.
3. Add the chopped onion, sliced shitake mushrooms, cashew nuts, champignon, sake, light soy sauce and dark soy sauce.
4. Fry and stir for 30 more seconds to mix.
5. Place in a bowl and steam for 10 minutes to make the rice softer, remove and garnish with basil.

This dish is also sometimes made with noodles, the chicken is cooked in a large stock pan and the resulting rich (slightly fatty) chicken stock is used to cook the rice. It's worth buying a corn fed chicken for this as the fat under the skin will give it extra flavour. 'Pickle Garlic Water' is the juice from a jar of pickled garlic used to impart a strong garlic and slight vinegar taste. Daikon Radish is a large white radish used to give flavour to soups, if you can't locate this vegetable use Swedes instead (Rutabagas).
There are 3 parts to this dish, a main plate for rice and chicken, a small soup bowl, and a sauce used to spice the dish.

Ingredient for a Family
Soup Ingredients
3 Cups of Rice
1 Whole Corn-fed Chicken
4 ltr Water
1 Garlic Head (Approx 6-8 Cloves)
1 Teaspoon pepper corns
1 Tablespoon Coriander leaves
5 Tablespoons Fish Sauce
4 Tablespoons Light Soy Sauce
3 Teaspoons Sugar
2 Tablspoons Pickle Garlic Water
1 Tablespoon Salt.
1 Daikon Radish
1 Stock Chicken soup.
1 Big boiling pan.

Ingredients for Sauce
1 Ginger root.
2 Teaspoons Soya Bean Sauce.
1 Tablespoon Salt.
1 Teaspoon Sugar.
2 Teaspoons Vinegar.
3 Chillies.
2 Garlic Clove.

Serve With
Cucumber slices
Tomato slices

Preparation
Preparing the Stock Soup
1. Clean the chicken inside removing the innerds and remove the fat around the bottom.
2. Put the water in big boiling pan and place on a medium heat.
3. Pound the garlic, pepper corn, and coriander leaves together until they are well mixed and add to the boiling pan.
4. Add the stock cube, fish sauce, light soy sauce, sugar, salt, pickle garlic water to the boiling pan.
5. Chop the radish into thick sliced and it in the boiling pan and close the lid on.
6. When the soup is boiling put the chicken in and close the lid, turn heat down to simmer the soup and cook it gently for one and a half hours.

Preparing the Rice
7. Take about 1.5 ltrs of the soup from the pan and put in a rice cooker with the rice. If you do not have a rice cooker, use a pan on a gentle heat. Cook the rice gently until the stock has been absorbed and the rice cooked through.
8. Add more stock if the rice needs it.

Serving Chicken
9. Remove the chicken from the stock pan and leave to dry.
10. Chop it into bite sized pieces.
11. Place the rice, chicken and vegetables on a plate as in the photograph. Each person should also receive a small bowl of the chicken soup.

Preparation for the sauce
12. Pound the ginger, garlic, chilles in a pestle until well mixed.
13. Add the soy bean sauce, sugar, salt, vinegar and pound it again until the sauce is mixed.
14. This sauce should be served alongside the dish, guests can add a little or lot depending on their taste in chillis.

Under the sweet sausage is favoured rice, this is a typical farmers lunch, wrapped in banana leaves, steamed, and taken into the field to eat when they are hungry. The Thai sweet sausage you buy in Asian grocers in packs, its a very famous style of almost candied pork and if often used in spicy dishes to balance the spice.

Ingredients
250 gms Cooked Fragrant Rice
1 Tablespoon Light Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Sesame Oil
Salty Egg Yolk
Sweet Thai Sausage
Banana Leaves

Preparation
1. Clean and dry the banana leaves then cut it into 8x10cm pieces, fold up the edges and staple to form a gartong. This should fit in your steamer, so check its size.
2. Mix fragrant rice with light and dark soy, and sesame seed oil.
3. Spoon the rice into the gartong, slice the sweet sausage and layer over the top.
4. Take the yolk of a raw salty egg and place it in the middle.
5. Steam the whole package for 10 minutes, this will cook the egg and warm the rice. Finished!

Stir fried rice is a great way to use up uneaten rice, but just because it's a meal made from leftovers doesn't mean it can't be rasty! You can substitute chicken or fish for the pork, whatever you have leftover.

Ingredients for 2 People
500 gms Ready Cooked Rice
100 gms Pork
3 Garlic Cloves
1 Egg
1/2 White Pepper
1 Teaspoon Sugar
1 Tablespoon Lght Soya Sauce
1 Tablespoon Fish Sauce
2 Tablespoons Oil
50 gms Red Pepper
50 gms Carrot
50 gms Onion
Chop Coriander Leaves for Garnish.

Preparation
1. Chop the garlic and fry with a little oil.
2. Chop the pork into small bite sized pieces, and put into the frying pan to cook for 2 minutes.
3. Add the egg, mix the egg to break it up as it cooks
4. Add the rice and fry until it is warmed through.
5. Chop the red pepper, carrot and onion into tiny pieces.
6. Put the carrot, red pepper, onion, light soy sauce, fish sauce, sugar, and white pepper into the frying pan and cook for 2 minutes, stirring to mix.
7. Add a little coriander to garnish.

Serve With
Cucumber
Tomato
Salad

This rice is a typical rice dish, made with lotus nuts and dried Chinese herbs. It's typical in Thailand to pad rice with dressings to make it more interesting as a daily food, as you can see with the tomatoes and rolled egg in the photograph. Don't worry if you can't find all the herbs, the most important one for this recipe is lotus nuts, and you can usually buy Chinese herbs in packets, so simply choose a blend that includes lotus nuts.

Ingredients
Un cook Rice
50 gms Peanuts
50 gms Lotus Nuts
50 gms Astragalus
50 gms Dried Lycium Fruit
1 Tablespoon Oil
3 Garlic Cloves
2 Tablespoons Light Soy Sauce
Pinch of Sugar
Pinch of Black Pepper

Preparation
1. Soak the nuts in warm water for 30 minutes to soften them. Mix into the rice and cook together with the rice.
2. Chop the garlic, and fry in a little oil to release the flavour. Add the cooked rice and all the other ingredients and fry, stirring as it cooks for 2-3 minutes.

Serve With
Fried Egg Omelet
Tomato
Cucumber

More use of my traditional pot with this recipe. This is a slow cooked rice and pork dish, that couldn't be simpler to make. I cook this on a raised stone platform over the fire (the candles in the photograph are just to make the photo more interesting!) but you can also just make this in a rice cooker.

Ingredients
50 gms Fragrant Rice
50 gms Red Rice
100 gms Pork Three Layers (Mat+Fat+Skin)
1/2 Teaspoon With Pepper
5 gms Dried Chillies
2 Teaspoons Shrimp Paste
6 Garlic Cloves
6 Small Red Onions
4 Tablespoons Coconut Milk
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Fish Sauce
1 Tablespoon Oil

Preparation
1. Slice the pork and fry till browned and cooked through.
2. Put all the ingredients except the two types of rice, together in a blender and blend until fine.
3. Add this to the pork and fry this for 10 seconds just to release some flavour, add the rice and mix together, then transfer the whole thing to the pot.
4. Pour enough water into the pot so that there is 2cms layer of water above the rice.
5. Cover and put on the stove until the rice has absorbed all the water and cooked through. The water should boil, the rice will cook through and all the flavours be absorbed by the rice.
6. Obviously if you're using a rice cooker, you transfer the ingredients into the cooker instead of the pot, add the water and let the rice cooker do it's job.