Thai rice


  1. Rice (boiled) 2 cups
  2. Instant egg noodles (boiled) 1 cup
  3. Peas (boiled) 1/2 cup
  4. Cauliflower (blanched) 1/2 cup
  5. Carrots (shredded) 1/2 cup
  6. Canned mushrooms (sliced) 1/2 cup
  7. Shiitake mushrooms (Soak in water for 3-4 hrs. and cut in thin slices) 3
  8. Baby corns (roughly chopped in big pieces) 1/2 cup
  9. Capsicums (thin sliced) 1
  10. Spring onions (green part chopped) 2 tbsp.
  11. Whole dried red chilies 5
  12. Garlic (chopped) 8 cloves
  13. Soy sauce 4 tbsp.
  14. Oyster sauce 2 tbsp.
  15. Chicken powder 1 tbsp.
  16. Eggs (beaten with pinch of yellow food colour) 4
  17. Oil 2 tbsp.
  18. Fresh coriander (chopped) for garnishing


  • Heat oil in a wok.
  • Crush whole dried red chilies and put it in the oil with chopped garlic.
  • Fry for few seconds.
  • Then add peas, cauliflower, carrots, mushrooms, baby corn and capsicums.
  • Fry for a minute or 2.
  • Add boiled rice and noodles.
  • Put chicken powder, soy sauce and oyster sauce.
  • Toss until all the rice are coated with sauces and all the vegetables, rice and noodles are mixed together.
  • Sprinkle spring onions on top.
  • In a frying pan.
  • Fry beaten eggs.
  • Take out the rice in a serving dish.
  • Put fried egg on top.
  • Sprinkle coriander leaves and serve.

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