打拋豬肉拌炒飯（khao phat kaphrao）是泰式炒飯的一種，以香料打拋葉（聖羅勒的變種 Thai holy basil）、辛香料與豬肉拌炒而成的常見國民美食。台灣的「打拋豬」由泰文音譯而來，因此而得名。在台灣不易買到打拋葉，所以一般多用九層塔作為代替品。（來源於維基百科????）
麥可用豆乾及鷹嘴豆打碎，取代豬絞肉，做成蔬食食譜。在日本用羅勒取代泰國羅勒。雖然豆乾還是不像豬肉，但超～級下飯！還有滿滿蛋白質，健康營養又美味！在台灣也可以用新豬肉或任何植物小碎肉取代，玩出新花樣✨
蔬食泰式打拋飯，蛋白質滿分
Course: 泰國料理Cuisine: 泰式打拋Difficulty: 中等Servings
2
servingsPrep time
30
minutesCooking time
10
minutesTotal time
40
minutes食材 Ingredients
豆乾 押し豆腐 dried tofu
鷹嘴豆 ひよこ豆 chickpeas
甜椒 ピーマン pepper
蒜頭 ニンニク garlic
生姜 ginger
洋蔥 玉ねぎ onion
青蔥 青ネギ green onion
羅勒 バジル basil
香菜 パクチー cilantro
乾辣椒 チリ chili
▶調味料 SEASONING塩 salt
橄欖油 オリーブオイル olive oil
蒜粉 ガーリックパウダー garlic powder
白胡椒 white pepper
辣椒醬 チリソース chili sauce
醬油 soy sauce
料理酒 japanese sake
味醂 みりん mirin
黒蜜 Brown sugar syrup
作法 Directions
- 準備好蒜片、薑末、甜椒切絲、洋蔥切大塊、豆乾切小方塊、鷹嘴豆適量、青蔥切小段、羅勒、乾辣椒。（記得煮飯！！）
- 將豆乾、鷹嘴豆放到攪拌機中，倒入橄欖油後攪拌，攪至約小碎肉大小。
- 用橄欖油爆香蒜片後，倒入攪拌好的豆乾與鷹嘴豆，再加入薑末拌炒。
- 加鹽巴、蒜粉、洋蔥塊拌炒。
- 加白胡椒、料理酒、味醂、辣椒醬拌炒。
- 快鍋時加入甜椒、醬油、黑蜜伴炒，最後再鋪上羅勒。
- 拌炒均勻，嘗試及調整喜愛的味道後，盛飯！
- 盛盤後鋪上喜愛的香料、淋上橄欖油，上菜♡
看影片 Recipe Video⇩⇩⇩
Notes
- 可自行斟酌略過不喜食材，但鷹嘴豆、羅勒一定要有！
- 可用九層塔取代羅勒。
- 為了增加層次和顏色使用比較多醬料，可依據家裡醬料斟酌調整。
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