Kao Pad Krapao - Che

Ok...I am not using some swear words here. The title basically means Veggie fried rice with basil (in Thai).

Amongst the various varieties in Thai fried rice, this one has been the most widely available dish in US and Aussie. Am yet to figure out the Curry Fried Rice that Eagle Thai dished out and I've never been able to get the same dish anywhere else. I've tried requesting the same in many Thai restaurants, but most often have been rejected. Probably it is not too authentic? I've attempted to make that myself a few times, but haven't reached there yet. :(

Chilli Basil Fried rice - usually made with chicken, this time I had made it with veggies and egg.

Ingredients:

Jasmine Rice (Any other rice will not get you the same effect)
Thai Red Chillies
Garlic
Basil Leaves (A generous bunch)
Veggies (typically, carrot, peas and corn)
Red Onions
Capsicum (preferably red)
Eggs
Fish Sauce
Soya Sauce

The method:

1. Pre-cook the jasmine rice at least about 3-4 hours prior to making this fried rice. Many people do suggest the previous day's rice. However in the interest of time as long as the rice is not warm (rather cold to touch) it is good enough. 
2. Sautee the chopped / smashed garlic and red chillies in a generous amount of oil on low/medium heat for about 15-20 seconds.
3. Add the veggies except capsicum (with the wok in High head). If you prefer meat, this would be a good time to add. Stir fry the mix to an extent where your main ingredient (veggie/meat) is cooked enough.
   
4. Add the cold rice to this mix along with fish sauce and soya sauce. The amount of fish sauce needs to be taken care. You will need to get the strong smell of fish sauce at this time.
5. Mix up the contents for about less than a minute.
6. Separate the rice and create a gap in the middle of the wok / kadai. Add some oil and break open the eggs. Try not to beat the egg in advance for a  Thai fried rice. 
7. Once the eggs are 3/4th cooked, mix in the rice and stir fry along with the remaining capsicum and basil leaves.
8. The smell of the fish sauce should now give way to the aroma of the basil leaves.
9. Kao Pad Krapao is now ready to be served.
10. Yes, you can garnish with coriander leaves (Cilantro for those in the US of A) if you would like. 

Enjoy

C

Potential Bloopers:

1. Rice gets too sticky and soggy. When the rice (or noodles) gets too sticky in the kadai while mixing, a few ml of water added helps to loosen up the starch and separate out the rice.
2. Fish sauce not enough. This did happen to me where I was out of stock for the amount of rice I had thought of.
3. Watch out on the Thai red chillies. They are dynamite. :-)