Price 119 baht

Red Brown Jasmine Rice

Registration number. FDA approved: 10-1-00357-1-0023

Ingredient

Red Brown Jasmine Rice 100%

How to eat

Rice 1: Water 1.5

Recommended Menu Red Jasmine Rice Stir Fried

Ingredients that must be prepared (fried rice and side dishes of sweet mushrooms)

• 4-5 mushrooms
• 2 cups cooked red jasmine rice
• 2 tablespoons minced garlic
• 1 cup coarsely chopped garlic
• 1 cup puffed eggplant
• Yellow chilli, cut into pieces
• 2 tablespoons coconut sugar
• 2 tablespoons fish sauce
• Olive oil for stir frying

Raw materials to be prepared (Parts of chili paste)

• 2 hard boiled salted eggs (separate egg whites and egg yolks) / leap_li]
• ½ cup garlic
• 3 tablespoons shrimp paste
• 10 hot chilli peppers
• 2 grated goats, remove hair and cut into 2 small tablespoons
• Wintergreen (sliced ​​meat only) ¼ cup
• 3 tablespoons coconut sugar
• 2 tablespoons fish sauce
• 3 tablespoons lemon juice

How to make (chili paste)

• Pound shrimp paste and egg whites sufficiently Add garlic and chilli pound together, then add all the ingredients. Pound gently until the ingredients are combined, then season with sugar, fish sauce and lemon juice. Put in a bowl and set aside.

How to make fried rice

• Slide mushrooms in slices Set the oil pan to hot enough. Add shiitake mushrooms and stir. Flavored with coconut sugar, fish sauce, then add water to soak in shiitake mushrooms. Stir until sticky, then scoop and set aside
• Set the pan to medium heat. Fry the garlic until fragrant. Then add the wrong water and stir until cooked. Add the pickled garlic and eggplant to stir. Then add the rice and stir fry together Divide half of the sweet mushrooms and stir in the rice. Mash together
• Put on a plate Arranged with vegetables such as cucumber, crispy eggplant, betel nuts and salted eggs and sweet mushrooms. Finished

Storage recommendations

1. Should be stored in a container with a closed lid or stored in a cool place.
2. Should be stored indoors and dry

Net weight 1 kg

Price 119 baht

Product Code : BC0311