做法
- 用湿指尖把冷米饭抓散,使每粒分开。
- 在炒锅中以最大火加热油。爆香蒜末、红葱头和辣椒30秒。
- 加入鸡肉或猪肉丁,猛炒90秒至刚熟。
- 把食材推到一边。在空出的位置打入鸡蛋,定型5秒后再打散略炒。
- 加米饭。猛烈翻炒90秒,期间偶尔把米压向锅壁以炒出锅气。
- 加鱼露、padaek、酱油、白胡椒粉和Maggi酱。翻炒至每粒米呈深琥珀。离火后撒入葱花。配黄瓜片、青柠角和香菜上桌。
Common questions
Can 老挝炒饭 be made ahead?
老挝炒饭 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 老挝炒饭 spicy?
老挝炒饭 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 老挝炒饭 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 老挝炒饭 to make at home?
老挝炒饭 is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can 老挝炒饭 be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
老挝炒饭与泰国khao pad和越南com chien相似,但加入老挝特色的padaek和Maggi酱。Maggi是无可错认的老挝法殖印记——20世纪初法国商人把Maggi带入印支,老挝在越南转用本土替代品后仍长期沿用。老挝炒饭出现在万象的午餐摊和老挝路边餐馆;是用剩饭快做的简餐。
