I couldn’t get enough fried rice while in Thailand, as nearly every meal consisted of some kind of fried rice or noodle. After a long day in the sweltering heat feeding elephants in the elephant sanctuary of Kanchanburi, we sat down for a lovely meal prepared by a local restaurant. The meal was served buffet style and the basil salmon fried rice was the only dish I went back for seconds to try! I knew then that I’d figure out a way to recreate this dish as well! Hope you enjoy!
Prep Time: 15 minutes
Cooking time: 1 hour
[recipe-ingredients]
For the rice:
2 cups of cooked parboiled rice
2 tbsp corn oil
1/2 onion, finely chopped
1/4 green pepper diced
1/4 red pepper diced
1/4 yellow pepper diced
1 tsp ground black pepper
1 tsp chili powder
1 tsp all purpose seasoning
1 tsp old bay seasoning
1 tsp garlic powder
1 tsp onion powder
3 kaffir lime leaves
1 tbsp browning
3 basil leaves
For the salmon:
4 salmon filets
Season each with:
1 tsp ground lemon grass seasoning
1 tsp chili powder
1/2 tsp chili paste (optional)
1 tsp all purpose seasoning
1 tsp garlic powder
1 tsp fish seasoning
[/recipe-ingredients]
[recipe-directions]
First cook your parboiled rice and set to the side. Next, grill your salmon for 15 minutes or roast in the oven. When finished, set to the side. Use one salmon filet, and shred or break into small pieces with your hands and set aside. In a large frying pan or wok, set your fire to medium heat. Sautee your onions and peppers, and kaffir lime leaves for 1-2 minutes. Add seasonings and sautee for another 2 minutes. Add your shredded salmon next. Sautee for 1 minute and add rice. Continue to stir and add basil leaves. Lastly, add browning and stir until color is evenly distributed. Enjoy!
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Great recipe. Looks good!