I think it’d be safe to say that Thai food revolves around rice. Almost every meal includes rice, not just as a side plate, but as the main plate that every other dish is eaten with. In fact, when it’s mealtime, Thai people don’t just say “let’s eat”, they say, “let’s eat rice” (keen khao/กินข้าว).
The rice that they’re referring to is the wonderfully fragrant white jasmine rice. It’s prized by Thai people for its delicate taste and subtle fragrance. And it’s these qualities that make you want to eat it with every meal. But it’s also a refined rice, so in an attempt at healthier eating, the boyfriend and I have recently tried to incoorporate more brown rice into our diets.
I won’t lie, it hasn’t been an easy transition. When you’re used to eating soft, fragrant white rice with every meal, the heartier texture of brown rice is not a welcome change. But we have fortunately found a brown jasmine rice that still has the wonderful aroma of white jasmine rice, just with a heartier texture and nuttier flavor. And after a while, it really does grow on you.
Last week when I had some leftover brown rice, I decided to do what you do with leftover white rice – that is, make fried rice out of it. I followed the same general approach of a simple Thai fried rice and have to say it turned out great! With the addition of chicken, it made for a substantial stand-alone rice dish that was satisfying not only in taste, but also in knowing that it was part of a healthier lifestyle.