Thai Red Rice Stir-Fry

August 16, 2023
0 Ratings
Photo by Fab
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

Thai red rice is a long grain rice that is unshelled and unpolished with the red husk, bran and germ intact. It is a great source of fiber and contains an impressive array of nutrients and beneficial plant compounds. It takes a bit longer to cook but its worth it when you taste the slightly sweet and nutty flavor. It's a pantry staple in my house. It is also know as Thai Cargo Rice and it can be found in Asian markets and online.

This is a great side dish to accompany any asian protein recipe. I love pairing it with an asian marinated salmon. Enjoy! Let me know what you think. —Fab

What You'll Need
  • 1/2 cup Thai red cargo rice
  • 1 1/2 cups water
  • 2 tablespoons grape seed oil
  • 2 garlic cloves, minced
  • 1 sweet onion, thinly sliced
  • 1 1/2 tablespoons minced fresh ginger
  • 4 cups baby bok choy, bottom core removed and sliced thinly
  • 1 cup thawed frozen peas
  • 3 tablespoons soy sauce
  • salt and pepper to taste
  • 1/4 cup chopped cilantro
  1. Rinse rice and put in a saucepan with 1½ cups water. Bring to a boil over high heat uncovered. Cover and cook over low heat for 25-30 minutes. Start checking at the 20-minute mark for the rice to be tender and the water absorbed. If needed add about a ¼ cup of water and continue until rice is tender. Remove rice from pan and set aside.
  2. Heat oil in a wok or large deep sauté pan. Add garlic, onion, and ginger and cook over moderate heat stirring occasionally until onions are softened. About 5-7 minutes.
  3. Add the bok choy and stir-fry over high heat until wilted, about 2 minutes. Add in the rice and the peas and stir to combine and heat through. Add soy sauce and stir well to coat completely.
  4. Turn off heat, season with salt and pepper to taste and stir in cilantro.

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