Molinos - Pan-seared Thai rice
Pan-seared Thai rice
Rice recipes

Pan-seared Thai rice

Pan-seared Thai rice


2 cups Gallo Thasmin rice

1 Tbsp. minced garlic

2 green onions

1 jalapeno pepper

½ Tbsp. grated ginger

1 carrot

300 grams prawns

100 grams peanuts

½ Tbsp. sesame oil

½ red bell pepper

½ green bell pepper

8 cilantro leaves

5 mint leaves

5 basil leaves

2 sweet corns



Cook the rice following the package directions.

Heat sunflower oil in a saucepan, and fry lightly the minced garlic, the grated ginger and the jalapeno pepper cut in slices. Before getting brown, add the sliced carrot and the peppers chopped in small chunks and stir fry for some minutes.

Stir in the prawns and the sweet corn kernels and stir fry in a way that the prawns remain below and the vegetables over them.

Reduce heat and add the sesame oil and the peanuts to the rice. Mix very well and stir in the mint, the cilantro and the basil leaves.

Serve and sprinkle with some finely chopped green onion.

In case you do not have prawns, you may replace them by chicken finely chop in strips.