Thai
Thai - Rice
Squid Rice
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 2 cups jasmine rice, cooked and cooled
- • 300g squid, cleaned and sliced into rings
- • 1 cup Thai basil leaves
- • 4 cloves garlic, minced
- • 3 bird's eye chilies, sliced
- • 1 tbsp fish sauce
- • 1 tbsp oyster sauce
- • 1 tsp sugar
- • 1 egg
Preparation Steps
1
Phase 1
Cook and cool the rice; slice the squid into rings and pat dry.
2
Phase 2
Fry the garlic and chilies in a wok until fragrant.
3
Phase 3
Add the squid and stir-fry very quickly until just opaque; remove and set aside.
4
Phase 4
Scramble the egg in the same wok, then add the rice, fish sauce, oyster sauce, and sugar; toss over high heat.
5
Phase 5
Return the squid with the Thai basil, toss once, and serve immediately.