I’m not Dead (Recipe: Thai Curry Fried Rice) (Strictly Photography: Wonton Soup from Scratch)

I guess I have some folks to answer to. I’m really sorry that it’s pretty much been a full month since I’ve last updated, there have been a lot of things going on since that NORA event with the macarons. First thing was on Valentines Day where I met the most amazing person in my life who whisked me away in a stretch limo and took me to his castle in…

wait… no… never mind, that was a hallucination induced by fatigue and house red wine. 

that the Detroit Institute of Arts where I, along with The Detroit Gypsy Kitchen and the Little Dove Bakeshop catered an event at The Detroit Historical Museum for 600 movie goers who attend a red carpet showing of the Oscar Nominated Short Films. I don’t have any pictures of the event, I was busy churning out fried rice and Honey Sriracha Salads the whole night. I slept for two days straight after that. But here is a picture of the food team after everyone left. 

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Needless to say we were a little loopy

What I do have is a Food Porn Format recipe of the rice I made. So here it is.

Thai Curry Fried Rice With Scallops

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  • Onions, Chopped (1/2 cup)
  • Carrots, Julienned (1/2 Cup)
  • Mint
  • Cilantro
  • Holy Basil
  • Day old rice (5 Cups)
  • Roquet Lettuce (AKA Arugula) 
  • Garlic (3 tsp. chopped)
  • Ginger (3 tsp. Minced)
  • Thai Chili Paste (store bought is perfectly fine, 2 tbsp.) 
  • Lime Juice
  • Coconut oil
  • Fish Sauce 
  • Scallops, halved or quartered depending on size (1/2 lb)


  1. Heat up the oil in a cast iron (or anything but a non-stick) wok/pan and allow to heat. The oil is hot enough when a drop of water pops in the pan
  2. Toss in a teaspoon of garlic and ginger and cook until the garlic browns 
  3. Add the Scallops and cool until translucent (fully done), remove and set aside
  4. Add a little more oil, and cook another teaspoon of garlic and ginger as you did before
  5. When the garlic has browned, add the carrots and onions and cook until halfway done
  6. Add the curry paste and a (very small) splash of fish oil and a nice hit of lime juice. Allow it to liquify and then…
  7. …add the rice and stir to mix the ingredients well
  8. Add the scallops back into the rice and stir in to mix and heat
  9. Add a splash of lime juice and fish sauce (just a tiny splash!) and cook until the fragrances have blended
  10. Finally, add in the herbs and stir until fully mixed into the rice
  11. Serve immediately


  • Don’t have day old rice? Look outside. So you see snow?  Cook some rice, throw it on a baking sheet and set it on a cracked windowsill. When the rice has cooled and dried it’s perfect for fried rice. 
  • Scallops can be exchanged for beef, pork, chicken, or tofu.
  • Make sure your cuts/chops/slices are as uniform as possible to insure everything is evenly cooked
  • Never stir fry naked
  • Arugula is only a garnish and add a bitter bite to the dish, it’s not really necessary
  • Herbs can be exchanged with anything you like. Try using lemongrass, lime peel, coconut shavings… whatever, it’s all good.
  • As it turns out, I’m slightly allergic to scallops. That’s not really a tip, but I just wanted to point out that we’re all learning things here. 



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What else has been going on? Well I have a brunch on Sunday with my partner in crime, Detroit Gypsy Kitchen! Come over to MOCAD if you’re in town for some healthy, scrummy vegan eats!

AAAAAAAND Finally, some food pics for you. I made wonton soup from scratch last week and I promise that there will be a video (OMG video!) on how to wrap a wonton so you can impress your friends and dates. 


Handmade Chicken Wontons 

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Chinese Chicken Consomeé with Chili Oil and Scallions

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Chicken Wonton Soup

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Chicken Wonton Soup with Chili Paste

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2 thoughts on “I’m not Dead (Recipe: Thai Curry Fried Rice) (Strictly Photography: Wonton Soup from Scratch)

  1. Bernice says:

    This looks wonderful!!

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