Thai fried rice dishes offer a whole galaxy of tastes, ranging from the moderately seasoned to those enlivened with chillies, curry powders, or other spice mixtures. Fried rice is generally a one dish meal, and so may be considered one type of Thai fast food. It can, however, be combined with other dishes, as for example, soups.
The introduction describes ingredients used in the recipes.
The whith prawn, kung chae-buai, กุ้งแชบ๊วย,also called the banana prawn,has a white minute dots of rustcolored pigment. Fully grown, these prawns attain a length of 20 cm. and more; however, harvesting may begin before they have reached half this. These smaller ones, sorted and priced by size, are sold as kung chihae, กุ้งชีแฮ้, which in the recipes are designated simply as prawns.
The two most popular marine crabs in Thailand are the serrated crab Scylla serrata, called pu thale, ปูทะเล, in Thai , which has a dask grey shell and reddish claws, and the somewhat smaller blue swinning crab. Portunus, called pu ma,ปูม้า, which is greenish grey marked with white blotches and has bluish claws.Both these crabs are good swimmers, for their hindmost pair of legs, here called crab sculls (knachiang pu,กรรเชียงปู, in Thai), are flattened blades with which they row through the water.
Cockles, Mussels, and Clams
The clam which is most readily available in the market is the underlated surf clam, Paphia undulata, called hoi lai,หอยลาย, The shell is covered with apleasing pattern of branching lines and grows 5-6 cm. long.
Mussels, hoi malaeng phu, หอยแมลงภู่, have a dark brown and iridescent green she and a bright orange Shelled musseks may be bought at the market.