#THAI FRESH WINDOWS#

Slice the cucumber, pepper, and carrots into thin strips about 3 inches long.Place the ingredients for the peanut sauce in a food processor or blender.My real brain knows it’s not summer, but all these things? Come ON. The spirit of summer is all around. !! Watch me unleash the summer self within. I’m munching on fresh, rainbow-colored, RAW vegetables and herbs wrapped neatly (okay but just don’t look too closely at the back side of those five) in deliciously chewy rice paper and dipping them in a homemade peanut sauce and here’s the catch – I’m feeling toe-tingly happy about it.

#THAI FRESH WINDOWS#

I mean, I have my windows and doors open all day long, and I find myself doing things like searching all the random compartments in the cars and house and basement for my sunglasses which Bjork stashed away five months ago, and I can finally turn the heat from 90 million degrees to “Away” - umm we have a Nest, like true internet nerds, and so we don’t turn it off because we are fancy and we get to select options like “Away” - and most importantly? And even May isn’t safe – sometimes you still get the Sn word in May when you live in the Northland.īut just look at that picture and try to not feel all like SUMMMAHHHHH. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry.No, it’s not really.

Add in a little less than ½ of your rice first.

Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm.

Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant.

Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil.

Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips.

Slice ¼ of a sweet white onion into medium sized strips.

Peel 2 cloves of garlic, and then just finely mince them.

You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter.

If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style).

If you try to fry your rice when it’s still sticky and moist, it will stick to the pan a lot easier, and it also won’t give you that nice dry fried rice that you’re going for. However if you must use freshly steamed rice, just try to make sure your bowl of rice has cooled off and that it’s somewhat dried out before you get started. That way, the rice is a little dried so it doesn’t get mushy or clump together when you stir fry it.

When it comes to rice for fried rice, it’s best to actually use day-old rice. In Thailand, fragrant jasmine rice is the favorite.

One more think, I don’t normally devein small shrimp like this, but you can if you’d like. This is what will give you fried rice a wonderful red orange color, and a nice rich flavor. Pinch off the head, and de-shell the body, but keep the tail on (for Thai style), and try to retain the shrimp oil from inside the head on top of the body.

The best way to approach the shrimp is to start with whole fresh shrimp. Shrimp gives amazing flavor to fried rice Shrimp

Thai fresh