Dating from the early 1900s, this tempting fried rice dish highlights how the Siamese aristocracy savored their golden rice, perfumed with an alluring blend of imported spices. The dish can be enjoyed on its own or as part of a larger meal featuring curries and soups.
The post Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935 appeared first on Thaifoodmaster.