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Thai-Style Rice with Chicken, Shrimp, and Cashews

Add a little variety to your everyday meals — get a taste of Asia. Serve it with a sweet-and-spicy sauce. I love the cashews in this dish. Anyone who has been to Thailand and fallen for the food will want to recreate a bit of it at home. Thai fried rice is to Thailand what meatloaf or a pot of soup is to us.

LerochkaAuthor avatar
Recipe author
Thai rice with chicken shrimp and cashews
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 12 g
Fats 13 % 7 g
Carbohydrates 65 % 35 g
235 kcal
GI: 14 / 86 / 0

Cooking method

Cooking time: 35 min

  1. Step 1:

    Step 1

    Finely chop the chicken fillet.

  2. Step 2:

    Step 2

    Dice the bell pepper (mine happened to be yellow).

  3. Step 3:

    Step 3

    Dice the onion.

  4. Step 4:

    Step 4

    Toast the cashews over low heat for 5 minutes.

  5. Step 5:

    Step 5

    I use jasmine rice in boil-in-bags — 3 bags. Keep in mind that the 600 grams should be cooked rice, not raw. Put the water on for the rice and salt it lightly.

  6. Step 6:

    Step 6

    Pour boiling water over the frozen shrimp. King prawns are ideal — I just didn't have any this time.

  7. Step 7:

    Step 7

    Cook the rice until done. The package recommended 10–15 minutes; I went with 10.

  8. Step 8:

    Step 8

    While the rice cooks, peel the shrimp.

  9. Step 9:

    Step 9

    Turn the cooked rice out onto a plate to cool.

  10. Step 10:

    Step 10

    Pour the vegetable oil into a skillet, fry the chili pepper (mine was dried) and the chopped garlic for 5 minutes, then scoop them out.

  11. Step 11:

    Step 11

    Spread the cooled rice out on a plate.

  12. Step 12:

    Step 12

    Into the hot skillet with the garlic-and-chili oil, add the chicken and stir-fry over high heat for 3–5 minutes. Add the chopped pepper and onion and fry over high heat for another 5 minutes, stirring.

  13. Step 13:

    Step 13

    Meanwhile, slice the pickled ginger (it can also be pale yellow).

  14. Step 14:

    Step 14

    Add the ginger to the skillet and stir, then add the cashews and shrimp. Toss and stir-fry for 30 seconds.

  15. Step 15:

    Step 15

    Add the rice.

  16. Step 16:

    Step 16

    Drizzle with soy sauce, stir, cover, and let it steam over low heat for 1–2 minutes.

  17. Step 17:

    Step 17

    Sprinkle with chopped green onion and cilantro.

  • There are plenty of ways to make Thai-style rice. It all comes down to your taste and what you have on hand or can find at the store. This is just one of them.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Green onion - 19  kcal/100g
  • Cashews - 561  kcal/100g
  • Onion - 41  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Jasmine rice - 353  kcal/100g
  • Pickled ginger - 51  kcal/100g

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